Fresh herbs and spices are not only essential to food but they’re essential to this diet. You have to keep the protein constantly changing and new. That is why I want to share my experience with Penzey’s with you. I found it online from a fellow chef/friend and neighbor. She told me all about www.penzeys.com and then shared with me that they were getting ready to open the Santa Monica store! Well it’s been probably 2 years since the store opened and I am a regular customer. And I still get the magazine in the mail. You definitely want to get on their mailing list because the magazine that gets mailed always has a coupon on the front that the store version doesn’t have. Usually they give a bottle of an herb/spice for free or $5 off or something else truly wonderful!
So last Saturday I went to the SM Farmer’s Market, and stopped in to get the latest and greatest spices that were missing from my spice rack. You can pick up any jar of any of their spices and smell them up close and personal. And if you like cooking or baking half as much as I do then you’re going to want all of them!
The following recipe I’m making for dinner tonight but since I haven’t eaten yet today I decided to put some of the rub on a turkey burger and have that for lunch. Oh my…
BARBECUE-RUBBED PORK CHOPS
1 T Splenda (I use the Brown Sugar Blend)
1 t salt
1 t smoked paprika
1 t ancho chili powder
3/4 t garlic powder
3/4 t ground cumin
1/4 t dry mustard
1/8 t ground allspice
1/8 t chipotle chili powder
4 bone-in center-cut loin pork chops, trimmed (about 1/2 inch thick)
Combine first 9 ingredients and rub over both sides of pork. Heat a grill pan over medium high. Coat pan with cooking spray. Add pork; cook for 2 minutes on each side. Reduce heat to medium and cook for 5-8 minutes or until done, turning only once more. Remove from pan and let stand 5 minutes.