from PENZEY’S SPICES
Nothing’s tastier than a grilled pork chop, and these are easy, too. Serve with basil-topped pasta and fruit salad for a summery picnic dinner.
4 1-inch thick pork chops
2 TB. NORTHWOODS SEASONING*
2 TB. vegetable oil
Trim the chops. Leave a thin layer of fat, which helps keep the meat juicy during cooking. Put the chops in a flat bottomed baking dish. Rub with oil, then season heavily with NORTHWOODS SEASONING*. Make sure both sides of the chops are totally coated, cover the dish and refrigerate for at least 2 hours, turning once; overnight marinating is even better.
To grill, start 20-30 pieces of charcoal in a pile on one side of the grill. When the coals are grey (after 15 minutes or so), spread them out into one tightly packed layer. Place the chops on the hot part of the grill, sear for 2 minutes per side. Move the chops to the cooler side of the grill, cover and cook for another 10 minutes, turning once. Thicker chops may need a bit more time.
One of our most popular seasonings. Up North Wisconsin is a great place to fish, but it’s an even better place to eat. Northwoods is a perfect seasoning for family-style fried or baked chicken and fish. For baking, sprinkle on 1-2 tsp. per pound–rub fish with a bit of oil first. Try adding Northwoods to hearty soups and stews.
Hand-mixed from: coarse flake salt, paprika, black pepper, thyme, rosemary, granulated garlic and ground chipotle pepper.