(Another Gluten-free Recipe)
Pork chop with chili rub
Baked sweet potato
Green salad
Now and then I make a pretty good dinner. As I've mentioned before, the trick to making a good dinner is to THINK about it the night before I go to bed and decide what I want to make for dinner, so that I can move meat from the freezer to the refrigerator or put meat in a marinade, etc. I had three pork chops thawing in the refrigerator, so I went online on a search for some irresistible pork chop rub. I'm not sure that it could be classified as irresistible, but it turned out to be the best pork chop I've had in a long time. (To be honest, it was the only pork chop I've had in a long time, and I was very ready for something other than chicken.)
The following is the result of modifications to a recipe I found at at finecooks.com
Pork Chops with Chili Rub - Gluten Free Recipe
4-6 pork chops
Aye, there's the rub:
1 T. chili powder
1 T. paprika
1 T. salt (I couldn't bring myself to use a whole tablespoon, so I used a teaspoon instead)
1 T. brown sugar
In a bowl, thoroughly mix the seasonings. Generously rub the pork chops, both sides, with the rub. (I had only three pork chops and used probably 2/3 of the rub on those three chops.) Place on a heavy jelly roll pan that been sprayed with a non-sticking GF cooking spray.
I also washed and dried a large sweet potato, cut it in half, and placed each half cut-side down on the same jelly roll pan - but I did make an aluminum foil barrier between the pork chops and the sweet potatoes, just in case the sweet potatoes had a mind to leak over onto the pork chop side of the pan. They did not.
Place in pre-heated 350 degree oven on middle rack.
I baked those chops for about 50 minutes, then I tested them with my digital instant-read thermometer. It read 168 degrees. I'd read somewhere that pork should be at 165 for medium and 170 for well done. As it turned out, I would not bake them that long next time. I'd go for 160 degrees and take my chances. They were delicious, but a little more done than I'd hoped. The sweet potatoes were perfect.
And now I'm wondering if I should have had a hotter oven, like maybe 375 for a half hour - in order to result in a more tender, juicier pork chop. Any guesses? Any suggestions? And what would have happened to the sweet potato at that temp? All comments are very much welcomed.
Moving along. The salad: Mixed greens, sliced mushrooms, tomato, kalamata olives, grated parmesean (sp??) cheese.
I think there are enough leftovers for tomorrow night.
I love a meal like this. I know it's good nutrition - enough protein, good carbs, soluble fiber, and I know I won't feel stuffed after eating it. That means there will be room for a little Ritter Sport Dark Chocolate with Hazelnuts later in the evening. :-)
Ah, my favorite!
This post is linked to some or all of the following: Mop it Up Monday and Skip to My Lou and Bedazzle Me Monday and What's in the Gunny Sack and Making the World Cuter Mondays and Make the Scene Monday and Made By You Monday and Something I Whipped Up Monday and Motivate Me Monday and Making Monday Marvelous and Get Your Craft On and Tip Me Tuesday and Made from Scratch Tuesday and Take a Look Tuesday and Tasty Tuesday and Tasty Tuesday and Tempt My Tummy Tuesdays and Two Maids a Baking and Overflowing With Creativity and What's New Wednesday and Exodus 35 Creativity and What's Cookin' Wednesday and Cast Party Wednesday and We Did it Wednesday and It's a Party at Creative Princess and Link it Up Thursday and Crafty Friday (Thursday) and Threading Your Way and Lisa's Gluten-Free Blog and Favorite Things Friday and I'm Lovin' it Friday and It's a Hodgepodge Friday and Creative Bloggers and Serenity Saturday and Home and Family Friday
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24 comments:
My husband would love those pork chops.
Yum, that does sound good, and you've inspired me to run out to the kitchen and put something in the crockpot for lunch. Seems like sometimes when I do cook...hubby says we just about to go shopping and we'll eat on the way..well, once in a while.!! Happy Easter!
Love this meal too, Judy! The rub is simple yet flavorful... and nothing beats a good pork chop! YUM!
This meal looks yummy. Another good way to make a pork chop, dip in egg then cover both sides with cracker meal, brown both sides in frying pan, place on cookie sheet cover with foil and bake for two hours (turn over after first hr) at 275. I always use thick pork chops, they come out tender and tasting great.
Yum this looks good. I will try this rub next!!
Just had this on the grill.
You may want to try.
I poured Gluten Free Soy sauce in a big baggie,grated fresh ginger in the bag, 2 garlic cloves sliced and brown sugar. Marinade the chops over night in this baggie.
I also added the aspargus in the bag but that is optional.
Next day I threw it all on the grill and it was sooooo good.
We love grilled asparagus.
Hope you can enjoy. It's quick, it's easy and good for you.
Thx for all your recipes.
Stop, your making me hungry! I will have to try the pork chops. When I take photos of food, they never look that good. You are very talented. I never knew that there was such a thing as a digital thermometer. Where have i been?
I'm sitting next to Lana from Walking the Off Beaten Path and she had your blog pulled up and this yummy recipe caught my eye so now I am a follower. Can't wait to catch up on your posts!
Sarah @ This Farm Family's Life
I never bake sweet potatoes but yours looks incredible! And I agree, plan ahead! Great looking meal!
Dark chocolate always has a special place in my heart/tummy/hind parts. These chops looks soooo good, and I just cut up a great big loin from Sam's! AWESOME!
Ummm... YUM! That looks so good!
They look delicious! I love the rub - such great flavors. When I cook pork chops I pull them at 145F to 150F. The FDA has recently changed their tune about pork and has given their blessing on pork cooked to 145F as being food safe. Thank goodness too cause an over cooked pork chop is a sad thing. And those babies overcook quick! Delicious meal Judy!
Fabulous flavors, excellent nutrition, lean protein, vegetables ... everything you need in a meal! And it's pretty, too ... :)
The pork chops sound delicious and we love pork around here, so I'm going to do this next time! I'm still amazed about the sweet potato! I've never tried cutting them in half and baking them upside down. That's how I cook our Acorn Squash, bet never thought about doing it with a sweet potato. Thank you, and believe me, Greg is going to thank you even more!
Thank you for the suggestions! I am baking my pork chops to 150 degrees next time. Now I can't wait to try it again.
Another yummy sounding meal!
Those chops look so good! You must be a great cook.
This meal looks so AMAZING!! Love the flavors combination on those chops. What a beautiful presentation!!
If I make this for my hunny this evening, he will think he has died and gone to heaven! Don't you think that we will have pork chops and sweet potatoes in heaven? It just seems like such a heavenly dish! Thanks for the great looking recipe, Judy.
Looks SO good! I'mn hungry for dinner and it is only breakfast! Would love for you to share at http://iamaddictedtorecipes.blogspot.ca/p/link-party.html
Have a great day!
Oh, you make me so hungry for pork chops. I definitely need to try a rub like this. Thanks so much for sharing!
Yummers - this looks delicious! Definitely need to give both the pork chops and sweet potatoes a try.
This meal looks fantastic, Judy! That's our favorite way to make sweet potatoes. You've reminded me that I haven't made those in awhile. I think it might be time that they make an appearance on our table. I know David will agree. He loooooves them like that.
This looks so simple and delicious and I like how you balance the pork chops with such healthy side dishes. Please share this on my foodie friday linky today.
Thanks for pork chops recipe with chili rub. The rub looks like it really carries the dish.
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