Pork Rub

I need to learn to smell my meat more.

Yes I said “smell my meat”.

My problem is whenever I’m trying to smell test some meat that’s pushing the sell-by date, I realize I don’t know what it’s supposed to smell like to begin with. I know the line ‘when it doubt throw it out’ but raw meat in general never smells pleasant to me. I need a better reference point to know when to be in doubt.

Besides, When-In-Doubt-Throw-It-Out comes from a pretty privileged background. When-In-Doubt always has a backup for dinner. When-In-Doubt doesn’t live on a budget and doesn’t mind wasting food. When-In-Doubt is contradicted by it’s rival ‘I’ll eat anything and I’ve never gotten sick.’

This isn’t anything special – just some pre-seasoned pork chops from QFC right at their sell-by date.

Back when buying pre-seasoned meat from QFC was the closest to real cooking I did, my favorite thing to find was the pork loin sirloin chop – a piece that seems to contain nearly every word used to describe cuts of pork making it impossible to search for a recipe to recreate what I used to eat.

From my past experiences I’ve found that that a marinade doesn’t work out for me so what I needed was a dry rub.

Some research, a few experiments, and waste of spices later, I came up with a variation on a pork chop seasoning, leaving out the salt.

  • 1 tsp. onion powder
  • 3/4 tsp. garlic powder
  • 1/2 tsp. white pepper
  • 1/2 tsp. dry mustard
  • 1/2 tsp. rubbed sage
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried thyme leaves

    Luckily in my research I learned that a dry rub works the same as a marinade, in that you have to leave it to sit for a few hours, otherwise I would have thrown this together and right into the oven once I got hungry.

    I know this still isn’t right… there should be some green herbs but I can’t place them. This went into the fridge until dinnertime and then I broiled.

    My whole plate looks like it could use some color-correcting. The pork was overcooked and the broccoli has seen better days. This is why there’s always backup pasta in the kitchen.

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