Mixed herb and spice rub for sautéed pork chops from Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on September 18, 2022

    This rub added wonderful flavor to the chops. I substituted fresh rosemary for dried, mincing it fine and stirring it into the rub mixture after it came out of the spice grinder. I included the optional juniper berries - my first time cooking with them and they worked great here. I applied the rub 2 days before cooking the chops. As called for in the recipe, I scraped off a bunch of the rub before cooking the chops but would experiment with skipping the scraping next time since the flavors were really nice and the rub didn't seem to be thick enough to interfere with searing the meat.

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