Recipes from the past:
The other day, Karen was busy canning dill pickles. I took a little inspiration from the herbs and spices that she was using for the pickles, and turned it into a rub for pork chops on the grill.
Gather Up:
- 6 pork chops, boneless (about 2 pounds)
- 1 1/2 tsp dill seed
- 1 tsp dry ground mustard
- 1/2 tsp sea salt
- 1/2 tsp crushed red pepper flakes
- 3 cloves garlic, minced
Combine all of the ingredients in a small prep bowl and mix well. Spread in an even layer over one side of the pork chops and press into the surface. Cover loosely and let stand while you preheat the grill to medium indirect heat (about 300 to 320 degrees).
Place on the grill with the rubbed side up for about 10 minutes, then flip and continue cooking until the internal temperature hits about 140 degrees using a quick-read thermometer (about 10 minutes longer). Remove and let rest about 5 minutes before serving to let the juices settle.
- 6 pork chops, boneless (about 2 pounds)
- 1 1/2 tsp dill seed
- 1 tsp dry ground mustard
- 1/2 tsp sea salt
- 1/2 tsp crushed red pepper flakes
- 3 cloves garlic, minced
- Combine all of the ingredients in a small prep bowl and mix well.
- Spread in an even layer over one side of the pork chops and press into the surface.
- Cover loosely and let stand while you preheat the grill to medium indirect heat (about 300 to 320 degrees).
- Place on the grill with the rubbed side up for about 10 minutes, then flip and continue cooking until the internal temperature hits about 140 degrees using a quick-read thermometer (about 10 minutes longer).
- Remove and let rest about 5 minutes before serving to let the juices settle.
Purely Primal 