Mixed herb and spice rub for sauted pork chops
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | teaspoon | Dried leaf thyme |
| ¼ | teaspoon | Dried rosemary |
| ¼ | teaspoon | Black or white peppercorns |
| 1 | 2\" bay leaf; broken up | |
| 1 | Whole clove OR | |
| 1 | Allspice berry | |
| 2 | Juniper berries (opt) | |
| ¾ | teaspoon | Salt |
Directions
Grind spice to a fine powder in a coffee or spice grinder. Mix in the salt. Thoroughly dry chops, then rub spice mixture onto both sides.
Before cooking, scrape off marinade and dry chops again. Do not add salt or pepper.
Note: let rubbed chops stand, loosely covered, at room temperature for 2 to 3 hours. If sealed in a plastic bag and refrigerated for 2 to 4 days, the chops will become tender as well. Makes enough for 4 pork chops.
Cook's Illustrated September/October 1994 Submitted By DIANE LAZARUS On 12-27-94
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