A few years ago my husband had the chance to have a two-minute conversation with Mario Batali. Of course the first thing he told him was what big fans we are of him and of Babbo (our favorite restaurant and where we were engaged) and how he always orders the pork chops. Mario told him that the key to the chops is the brine. Since that fateful conversation, I’ve become addicted to soaking chops in brine and it’s now the only way I’ll eat them. Because of this addiction, I also discovered the beauty of dry rubs. From pork and lamb chops to steak (though I still don’t care for steak), dry rubs are such an easy way to add a lot of flavor. Here are two we make on a regular basis and can be stored all summer long.
spicy/sweet rub (fantastic on lamb chops. try brushing the chops with peach or apricot jam when almost done)
.5 T brown sugar splenda
1 tsp kosher or sea salt
1 tsp onion powder
1 tsp chili powder (try the one at heather’s)
1 tsp sweet spanish paprika (smoked is good, too)
.5 tsp oregano
.5 tsp allspice
1/4 tsp or less ginger
1/4 tsp ground pepper
barbecue rub (great on pork chops)
.5 T brown sugar splenda
1 tsp kosher or sea salt
1 tsp sweet paprika (or smoked)
1 tsp chili powder
1 tsp cumin (my favorite spice)
3/4 tsp garlic powder
1/4 tsp dry mustard
1/8 tsp allspice
