Spice Rubbed Pork Chops

That is a good looking pork chop.

Tonight I grilled pork chops rubbed with spice for dinner. Even though the dish is simple and fast it can still be quite impressive. Depending on your taste the spice rub can be hot or mild and since pork really picks up almost any flavor, the combinations are about limitless. I like to use fresh oregano and rosemary mixed with hot pepper and lemon juice in the summer and use a dried chili mix with mace, cinnamon and nutmeg in the winter. Just rub into the meat and let set for an hour or two, or all day, in the refrigerator before cooking.

I like to buy meat on sale and freeze it in batches. Using the pork chops as an example, I bought two 12-pound pork tenderloins when they went on sale for under $2.00 a pound. I then butchered one in half for two six-pound roasts. The other I sliced into 1 ½ thick chops and froze four to a package. This gave me about a month worth of pork ready for meals. I do the same thing when chicken breasts, bacon and chuck roast go on sale. Of course I grind the chuck roasts for a far superior ground beef than anything in the store.

Now granted I have a big freezer. For a few years, I have been kicking around buying a stand-alone freezer as well. Even if your freezer is smaller, by buying in bulk and then dividing the meat into meal-sized packages you can save a lot of money and have a better quality meat on hand.

For wrapping, I usually use sheets of tin foil, but there are many sealable plastic bag products on the market. Heck the butcher my parents went to when they bought half a cow each year packaged it all in paper and that worked really well too. The trick is to completely cover the meat tightly.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Food, Pork, Rants, Recipes and tagged , , . Bookmark the permalink.

5 Responses to Spice Rubbed Pork Chops

  1. kyoske says:

    I like to throw a little Apple Cider Vinegar onto Porkchops when I am cooking them that way. I’ve never owned or used mace. It’s like nutmeg only mild right? Do you use it on a lot of things, or is it more of a specialty spice. I like nutmeg, but I don’t use it because i don’t grate my own, and every cookbook in the world and every chef I’ve met says it is better to leave it out than use the pre-ground type. Your thoughts?

    Next time you butcher something big like that….can you make a video or document it via pictures? I need butcher lessons..and although I think Alton Brown does a good job on his show…..I never get it quite right. It took me years to really be able to properly dice an onion despite the fact I did it everyday, and watched food network religiously, and DVR’d the episodes where they broke it down. Now I do it well.

    Also….speaking of dicing an onion (this is totally not related to your article sorry) any tips for ridding the onion smell that lingers on your hands? I’ve tried everything…the best remedy I’ve found is lime juice. Still…sometimes even that is not enough.

    If you take requests I would love an entire article on onions since I use them in everything 🙂

    • An entire thing on onions huh. To remove the smell I have heard everything from rubbing a cut potato on the area to lemon juice. Personally I just use soap and water but the smell of onion has never bothered me. Mace is like nutmeg somewhat. It has a very strong flavor and will overpower food if you use to much. Of course freshly grated nutmeg tastes better than pre-ground but it is a lot less expensive. I have both and only use the fresh as a final touch on certain dishes and stews. The only spices I refuse to use dried are parsley, basil and cilantro.

  2. Pingback: Sunday Suppers: It’s Never too Cold to Grill | Rufus' Food and Spirits Guide

  3. easybaked says:

    I’m on a diet 😦 I’m just getting ready to grill some chicken for salads this week and YAY! This looks wonderful…I’m looking for my rosemary….I’m gonna try the summer flavors. Thanks so much for the idea!

  4. petit4chocolatier says:

    Very delicious 🙂

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