One thing is changing here in the guiltiest of kitchens and that’s the amount of time I have to spend on each and every blog post. Now that I am running two blogs, two Facebook pages, two Twitter streams, developing recipes, running a photography business and caring for the lives of two small children, one grown adult man, a rambunctious and crazy puggle and one lazy hamster (whew!) it seems there is one thing suffering and that is this blog.
I love Guilty Kitchen. It is a place for me to talk about my abnormal love affair with all things food related and I never want to give it up….I may have to dial it down though.
I continue to cook each and every day and when I make something fantastic, original and mouth wateringly good, I will no doubt share that with you. I will be taking most of my life happening-type blog posts over to the Garnett Wren Blog though, as that is where I need to share a huge amount of photos all the time. So join me over there will ya? I’d love for you to be on this journey with me.
Guilty Kitchen remains an essential part of my life and I hope you will continue to share it right along with me.
These pork chops are a major contribution to my protein intake during the summer and fall months (even in winter) as they are absolutely delicious and even my husband (who rarely cooks anything beyond casseroles) can make them without my help. They spice rub is very versatile and is equally good on chicken or beef. Mixed with a little oil and rubbed onto chicken, it makes a delectable crust over the heat of a hot BBQ. Enjoy with a simple side of vegetables or pair with some roasted potatoes for a fully balanced meal.
One Year Ago: Miso Soup
Spice Rubbed Pork Chops
Yield: 2 large servings
Prep Time: 5 minutes
Cooking Time: 15 minutes
2 bone-in shoulder blade or butt steaks
4 tbsp paprika
1 tbsp chili powder
1 tsp seasoning salt
1 tsp cayenne or crushed chili flakes (optional)
1 tsp fresh ground black pepper
2 tsp cumin
2 tsp garlic powder
2 tsp onion powder
1 tsp mustard powder
1 tbsp mixed herbs (such as oregano, marjoram, thyme, etc.)
1. Preheat barbeque to medium high. Remove pork chops from wrapping and set on a plate.
2. In small bowl mix together all remaining ingredients until completely mixed.
3. Pour 1/4 of spice mix onto each pork chop and rub it into every nook and cranny on one side of the pork chop. Turn it over and do the same thing on the other side with the last of the spice mix (you may have leftovers).
4. Using tongs, set pork chops on preheated grill for 3 1/2 minutes, then turn 180° to the left or right (this will make sure you get those awesome grill marks) and cook another 3 1/2 minutes.
5. Flip the pork chops over and repeat on the other side. Pork chops in my house are rarely cooked above medium. If you prefer overdone, continue to cook for a few more minutes depending on the thickness of your chops. Juices running clear is NOT a good indication of doneness, but more accurately an indication of OVERdone-ness. Use your fingers and press on the meat, if it is squishy it is still rare to medium rare, slightly springy and it’s perfect. No return from the protein? It’s well done.
6. Serve along side grilled vegetables or this easy bok choy recipe for a perfect dinner.
Similarly delicious recipes from other fabulous food blogs:
Spice Crusted Sturgeon on Wright Food
Spiced Roast Pork Belly on Eat Like a Girl
Honey Pecan Pork Chops on Sugar and Spice
Asiago Crusted Pork Chops on Back to the Cutting Board
Bacon Crusted Pork Chops on Healthy. Delicious