|Don’t chuck your dried rosemary sprig.|
Now what do you do with this great rub? How about some really easy but really good weeknight porkchops. I like these pork porterhouse chops from Salmon Creek Farms.
Rub the chops all over with the rosemary salt. If you have time, let the chops sit for 20-30 minutes at room temp to absorb the flavor of the rub.
EDIT 3/18/11: You will not need to use all the rub for two pork chops. There will be leftover rub, which you can store in a relatively airtight container for months! You just lightly but evenly coat the chops to taste as shown below. Thanks to Sinfonian for pointing out how this might be unclear.
Heat a cast iron skillet over high heat. Add a dollop of your fat of choice. I used lard here, but you can substitute a good high-heat oil.
Flip chops to the other side.
When the chop is nicely seared on both sides and cooked through but still nice and juicy, it’s done!
Delicious and really easy. I’d serve this with some winter squash puree or roasted potatoes and a green salad or quick-sauteed kale.
Herb and spice rubs are fast and economical to make at home and having an assortment on hand makes it easy to season your dinner up in a hurry. There are limitless variations. This easy Rosemary Salt is great with pork, beef, or mushrooms. It’s also an excellent way to flavor minestrone or potato soup.
If I had some dried tangerine or orange peel on hand, I might add that to the rosemary. Rosemary-Tangerine Salt Rub: great for roast chicken or pork tenderloin. Also sounds like an excellent homemade holiday gift.
I love fennel salt too. It’s devine on halibut or salmon and excellent with hearty vegetables. Slow roasted tomatoes with fennel salt is brilliant.
What are your favorite ways to use garden herbs and spices. Do you make your own blends?