1/1 Photo of Provencal Spice Rub
Great on extra-thick pork chops, but put it on any chop or steak bound for frying pan or grill. Adapted from Fine Cooking #5 (October/November 1994). The spice rub freezes well - we almost always have some in a ziplock bag in the freezer.
My Private Note
Units: US | Metric
- 1I usually use a bit less salt. 1/3 cup of garlic is about one average head.
- 2In a food processor, put in the lemon zest with the motor going and then add the rest of the ingredients. Process briefly until the mixture is the consistency of wet sand.
- 3Use of rub on pork chops: Put 1/2 to 1 teaspoon (or more) of rub on center-cut pork chops on the bone (preferably 1 to 1 1/2 inches thick). Sear chops in a HOT cast-iron skillet with a teaspoon or so of oil, 1-2 minutes/side. Then place in a pre-heated 400°F oven for: 8 minutes (1/2" chops) 10-12 minutes (1-1 1/2" chops). Per leecooks1, take them out when an instant-read thermometer should read 140F for chops that are still a bit pink.
- 4Let rest ~5 minutes before serving.
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Nutritional Facts for Provencal Spice Rub
Serving Size: 1 (15 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 14.5
- Calories from Fat 1
- Total Fat 0.2 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 3141.9 mg
- Total Carbohydrate 3.2 g
- Dietary Fiber 1.0 g
- Sugars 0.0 g
- Protein 0.5 g
The following items or measurements are not included:
lemons, zest of