Savory Southwest Pork Chops (you can also use chicken or turkey)

Talk about zesty appeal:
(6 servings)

4 t. dried minced onion
2 t. ground cumin
1 t. cornstarch
1 t. chili powder
1 t. dried minced garlic
1/2 t. dried organo
1/2 t. smoked* paprika
1/4 t. cayenne pepper
6 bone-in pork loin chops (about 3/4" thick and 7 oz. each)
1&1/2 cups Stubbs* bbq sauce (divided)
Juice of a l lemon (divided)

In a small bowl, combine the first eight ingredients; rub in really well* all over pork. In a large resealable bag, combine 1/4 cup bbq sauce and 2 T. lemon juice; add pork chops. Sea bag and turn to coat; refrigerate for 1-2 hours. Discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chops, covered, over med. heat or broil 4" from the heat for 4-5 mns. per side or until a thermometer reads 145. Let rest for 5 mins. before serving. Warm the remaining sauce and lemon juice, and serve on the side. Ya gotta make crisp coleslaw, backed beans, and have lots of napkins with this feast!!

Editor's note: OBTW, I made my MM's Salad (tiny) Shrimp Cocktail yesterday for my lunch, and served it in an avocado half squirted with lemon juice and lightly sprinkled with coarse sea salt. YUMOLA!!!!!!!!!

Say out loud today, "I am too Blessed to complain!"

Love,

MM