Fructose Friendly Spice Rub Recipe for Pork
When we make pork chops at our house, my boyfriend likes his seasoned with Lawry's Fire Roasted Chili and Garlic spice blend. And I don't blame him...it's delicious. But since I can no longer use it, due to the garlic, onion and probably the sugar, too; I decided to try to replicate it as best I could. It turned out so well, I decided to share it with others! I used very thin, boneless chops, because they are usually 10 for $10 at Hy-Vee - this time they were 12 for $10. Score!
- 1 T Dextrose (Glucose) Powder
- 1 tsp Asofoetida Powder
- 1/2 tsp Salt, (optional)
- 1/4 tsp Smoked Paprika
- 1/8 tsp Chipotle Powder
- 1/8 tsp Cayenne Pepper
- pinch Parsley Powder
Mix all ingredients together, rub onto both sides of the pork chops, throw 'em on the grill and cook 'em through. These little guys cook up quick, so keep an eye on them. It was easy to tell my chops apart from the others when raw, because my spice rub is a yellower color than the Lawry's rub, which has a reddish orange color to it. Once they were cooked, the color differences were less noticeable, so I'm glad I still cooked them on opposite sides of the grill.
I served these with some foil packet potatoes - pretty much the easiest dish ever.
Foil Packet Potatoes Recipe
- 4 Small Potatoes (I used 2 red and 2 yellow), sliced into 1/4" half moons
- Olive Oil
- Green Onions (Scallions), chopped
- Dried Rosemary
- Sea Salt
Add all ingredients, at whatever quantities you please, onto a large piece of tin foil. Fold the foil in half, bringing the long sides together, and folding them over twice. At the ends, fold the foil so that it makes a triangle, and then fold the ends twice toward the center of the package. This ensures nothing falls out during cooking. Put the package on the grill at the same time as the pork, flipping it when you flip the chops. The potatoes will be done cooking when the pork is.
I love summer cooking! So many fresh veggies and everything can be cooked on the grill. Do you have a favorite seasoning for pork? Please share in the comments!
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