Mixed Herb And Spice Rub For Sauted Pork Chops Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1/4 tsp: Dried leaf thyme,
1: Whole clove OR,
1/4 tsp: Dried rosemary,
1: Allspice berry,
1/4 tsp: Black or white peppercorns,
2: Juniper berries, opt
1: 2" bay leaf, broken up
3/4 tsp: 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.
Cooks Illustrated September/October 1994
Submitted By DIANE LAZARUS On 12-27-94
Source from luhu.jp
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.
Cooks Illustrated September/October 1994
Submitted By DIANE LAZARUS On 12-27-94
Source from luhu.jp