Get Ready to Lick Your Chops!

by lisa on May 15, 2008 · 7 comments

There was a delicious steak recipe posted on Supermarket Serenade the other day. I have been wanting to try the salting technique Veronica used to grill her steaks. Unfortunately, I did not get to the supermarket to buy steaks. I looked in my freezer to find some pork chops and thought “why not?” The salting method worked perfectly and we had some juicy, delicious chops for dinner. For more on this method, go to Supermarket Serenade or Steamy Kitchen which has a really detailed description of the process. I don’t have a lot of time right now, as I have to go watch my Flyers win a hockey game. So I am posting the recipe and a quick picture.

As you can see, there is a lot of salt on these chops. Once rinsed, the salt goes away but leaves a great flavor and tenderness behind. I served them with rosemary roasted potatoes and the old standard green beans. The husband wasn’t complaining. Thanks Supermarket Serenade and Steamy Kitchen!

Salt and Rosemary Rubbed Pork Chops

4 thick cut boneless pork chops (about 1 1/4 inches thick)
1 TBS dried rosemary
1 tsp garlic powder

1/4 tsp black pepper
1 1/2 TBS kosher salt

Place the chops on a large plate. Mix the rosemary, garlic powder, black pepper and salt in a small bowl. Sprinkle the salt mixture onto the chops. Let sit for 20 to 30 minutes. Rinse the salt mixture off the chops and pat dry. Grill on medium high heat, turning once until pork reaches a temperature of 170 degrees.

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{ 7 comments… read them below or add one }

Veronica May 15, 2008 at 9:10 pm

Oh, I’m glad it worked for pork I’ll have to tell Prudy! I’m going to try it with pork too.


Tracy May 15, 2008 at 9:48 pm

Cool! I’ve brined meats but have never just rubbed salt on them. I’ll have to try that. (And Veronica rocks.)


Robin Sue May 16, 2008 at 8:36 am

Hey I’m a Jersey Girl too. Nice blog the chops look yummy.


Jenny May 16, 2008 at 9:36 am

It’s so wrong that this looks good at 6:30am! Great recipe!


RecipeGirl May 16, 2008 at 5:04 pm

I need to try these definitely. I’m the WORST pork chop maker ever. They always, always, always turn out dry and tough. No matter what I do. I need pork chop help!


Emiline May 18, 2008 at 1:11 am

This sounds like a cool technique- will have to try, for sure.


Lisa May 18, 2008 at 8:12 pm

Veronica, Hope you like it with pork.

Tracy, Recipe girl, Emiline, It really should tenderize the chops.

Robin Sue, Nice to see another NJ girl!

Jenny, Pork at 6:30…why not? 🙂


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