By Skooch on October 25, 2007
Photo by WiGal
Photo by WiGal
"Clipped this out of a magazine some years ago ... don't remember which one. Edited to add: The original recipe didn't specify whether to use fresh garlic or dry granulated. I've always made it with dry granulated and Kat's Mom made it with fresh (which turned out to be messy but good (thanks Kat's Mom)! :)"
Serving Size: 1 (153 g)
Servings Per Recipe: 10
"Very nice although I would leave out the ground red pepper next time. Super easy especially if you line your roasting pan with foil--so easy that it you could go do something else like take a walk or enjoy a glass of wine. Moist because of the technique. High heat to sear and the resting are important. I had a 2 pound boneless pork loin (and used half the seasoning amount). The TWO POUND piece of pork took 1 hour and 45 minutes. Covered the meat with foil during resting time. I put my veggies in a different dish with the pork-they were not done so increased the oven temperature to 400 while meat was resting and still were not quite done probably would put them in before pork going into oven next time. Thank you skooch for sharing. Made for Spring PAC 2010."
"After a bit of confusion on my part as to whether to use minced garlic cloves or dry granulated garlic, I am happy to report the the minced cloves worked but were too messy. Best to use the granulated. Pork loin roast was almost $7.00 per pound but the boneless pork loin chops were only $3.99 a pound so that is what I bought. I baked them for about 1 hour and 10 minutes at 350ÂºF. The chops had excellent spicy flavor and were tender and moist. If you worry about *how* spicy, then I would suggest cutting the cayenne pepper to 1/4 teaspoon. I put the rub on the chops in the morning before leaving for work (about 5 minutes effort) and popped them in the oven when I got home. If you are cooking them in a casserole dish, you might want to lightly grease the dish to make it easier to wash. A real keeper that goes great with mashed potatoes. We will be having post chops more often in our house. Thanks, Skooch!"