Provencal Spice Rub
photo by StevenHB
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
1 cup
- Serves:
- 12
ingredients
- 2 lemons, zest of, whole
- 1⁄3 cup garlic, thinly sliced
- 1⁄3 cup fresh rosemary leaf
- 1⁄4 cup fresh sage
- 1⁄3 cup kosher salt
- 1⁄4 cup pepper, freshly ground
directions
- I usually use a bit less salt. 1/3 cup of garlic is about one average head.
- In 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.
- Use 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: 6-8 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.
- Let rest ~5 minutes before serving.
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RECIPE SUBMITTED BY
StevenHB
Hingham, Massachusetts
Without coffee, chocolate, and beer, in that order, life as we know it would not be possible