well MrW had to run off on a job last night, so I didn't do the pork chops, but they need to marinade anyway to I mixed up the cajun wing spice recipe (it's a thick paste) and shook the pork chops in a rubber maid container. They are nicely coated and marinated in the fridge as we type.
Did you use the recommended amount of cayenne pepper? I tried it on a pork roast that I cooked on the grill (I lined a bread pan with aluminum and cooked it in that). The 1 TBS of cayenne was a little "zippy" on the heat. I will try reducing the amount of cayenne next time and increase the garlic.
