Simple Rosemary Rubbed Pork Chops

1. 1

   Chop the rosemary; combine rosemary, brown sugar, salt, pepper and cumin in a small bowl.

2. 2

   Rub mixture all over chops.

3. 3

   Let spices penetrate meat for a few minutes before cooking. If there's time, cover and put in refrigerator for a few hours before cooking.

4. 4

   If chops have been refrigerated, remove from refrigerator and let the chill dissipate for 10-15 minutes.

5. 5

   Cook on an oiled, pre-heated (medium-high) grill-pan or skillet, oiled grill about 5 minutes on each side.

6. 6

   A nice, thick 1-inch chop will be done (medium-rare) in about 12 minutes, so about six minutes per side, or when an instant-read thermometer registers 145u00b0.

7. 7

   Tent with foil, and let rest a few minutes before serving as the chop will continue to cook for a few minutes after you remove it from the grill.

8. 8

   Serve with pan juices, mustard or a nice chutney.

* Per serving · 4 servings · Values may vary.

No additional tips available.