Reviewed: Mar. 15, 2012

Fast, easy, and delicious! I like the previous reviewer's idea to just make a spice rub, not using the oil to make a paste. And use less salt.

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Reviewer:

Avocat

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

Reviewed: Mar. 14, 2012

Fantastic! In my opinion, cumin and coriander are very underused. So many people don't venture further than garlic, salt and pepper. They don't know what they're missing. The chops had such a delightful taste. You can use both of these spices liberally and not worry. I also used fresh garlic that I smashed up. Thanks for posting the recipe. (I used boneless chops)

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Reviewer:

Greenleaf Faerie

Cooking Level: Expert

Home Town: Northampton, Massachusetts, USA

Living In: Naugatuck, Connecticut, USA

Reviewed: Feb. 23, 2012

2/12/12: Pretty good. Sliced one Costco chop in half to make two thinner chops.

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Reviewed: Jan. 25, 2012

FANTASTIC taste and so simple!! I cut down on the oil a tad but otherwise I wouldn't touch a thing

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Reviewer:

jcf135

Reviewed: Jan. 19, 2012

My boyfriend and I really enjoyed these. He thought I was making tacos because of the smell, but we both agreed that although this was somewhat unusual for pork chops, it was a really nice change!

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Reviewer:

joyfilledsoul

Cooking Level: Intermediate

Reviewed: Dec. 20, 2011

I liked the recipe but my wife is not a fan.

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Reviewer:

taflambas

Reviewed: Sep. 8, 2011

I made this exactly as stated and it came out really good. This is a quick, simple pork rub and it goes really well with Basmati rice. One side note: as listed it's a bit too salty for me, but next time I will reduce the salt to half. ** Really nice, basic recipe that you can throw together in a pinch. A keeper!

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Reviewer:

Christine

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Sep. 2, 2011

I really liked this but agree with reviewers, you should scrape off the excess paste before cooking - I marinated all day and then I grilled them. I added some ginger and chili powder because I like maximum flavour. Yummy and moist. Thanks!

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Reviewer:

Raquel

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

Reviewed: Jun. 28, 2011

I doubled the rub and put it on a 1 lb. pork tenderloin. There wasn't really a need to double it. I marinated overnight and it was tasty. I did squeeze a lot of rub off as it came out of the bag. Leaving all of it on would have made it pasty.

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: May 9, 2011

I used a 3-lb pork roast and rubbed it with these spices. Baked at 350 for one hour and it was absolutely wonderful!! thanks for this simple and delicious recipe.

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