Woo hoo! Bill’s 50th high school reunion is this weekend. Then we’re off to Las Vegas again. He surprised me with a suite and “front row” seats to the Elton John concert!
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I hope you all are doing well and I’ll be thinking about you. I will leave you with this good pork chop rub recipe…
I don’t believe I’ve ever combined dill with pork, but I will from now on. I adapted the recipe for this rub from “Real Simple” magazine. It stated that the rub is also good for bone-in chicken pieces and shrimp.
Trust me, it’s delicious! The blend of ingredients definitely surprised skeptical me, and we had a tasty couple of pork chops for dinner. You will just have to try it to believe it!
Pickle Rub for Pork Chops
2 butterfly pork chops, trimmed of fat
2 tablespoons chopped fresh dill or 2 teaspoons dried dill weed
1 tablespoon ground coriander
1 tablespoon dried mustard
1 teaspoon dried rosemary
1 teaspoon Splenda
¼ teaspoon salt
½ teaspoon seasoned pepper
Preheat oven to 375 degrees.
Lightly spray chops with cooking spray.
In a small bowl, mix remaining ingredients.
Rub chops well with mixture.
Bake until thermometer registers 145-160 degrees or juice runs clear.
Buen apetito and Hasta luego!