Today was beautiful and difficult and so many things rolled into one.
We did the Cystic Fibrosis Walk with Team DeeDee.
We went to Costco.
I had a delicious nap.
The kids did their chores.
I woke up agitated.
My amazing husband who did many gallant things for me today (moved the drum set remnants from the front entryway, cleaned out the fridge, and bought me flowers to plant to name a few) was super patient with me as I struggled through my triggers.
Supper time approached, and I was determined to fix a real meal. I pulled a package of pork chops (that I had gotten marked down from Food Lion) from the fridge and saw a recipe for a rub on them. Since I was feeling so bugged and everything was rubbing me the WRONG way, I decided to try something that might rub the RIGHT way and fix this rub.
May I confess here now that I am not a big meat griller like others in my family, and this was my first attempt at such a feat?
It was delicious and easy!
Maybe you eat pork (maybe not, and that’s ok, too) and would like to try this recipe from the peel off on the pork chops.
4 bone-in loin pork chops (I did 6)
2 tsp brown sugar (or more, like me)
1 1/2 tsp coarse salt (I ground up a bunch of Himalayan Pink Salt coarsely)
1/2 tsp coarse black pepper (or so)
1/2 tsp ground allspice
1/4 tsp dried thyme leaves
You combine these spices in a small bowl then rub them on both sides of the chops. They rest for 15-30 minutes (while you are making the vegan biscuits).
Prepare a medium-hot fire on the grill, and then grill the chops over direct heat for about 5 minutes on each side (Steve did this part). The internal temp should reach 145 F (If you check your meat with a thermometer).
Let them rest for 3 minutes or so (while you get the rest of dinner on the table, maybe salad and biscuits).