Tuesday, May 11, 2010

Maple Rubbed Pork Chops

My recipes are little unorthodox, not a lot of measuring goes on at the Bosky House, but these chops are my favorite. Like I'd eat them every other day, if I could. Grilling them gives a nice mesquite smokey flavor with the rub, tossing them in a cast-iron pan with olive oil will toast the chop and give it a yum-o robust flavor. I recommend both.

The rub is equal parts:
-Maple syrup
-Red Chili Powder
Then a few teaspoons of:
-Brown sugar
Pinches of:
-black pepper

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