Whether you're grilling, frying or oven cooking, a homemade pork chop rub will season beautifully and add massive flavours and mouthwatering aromas to your meat. Using a blend of spices and dried herbs, it only takes minutes to make! (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 7-8 tablespoons)
3 tbsp cumin seeds
2 tbsp dried basil
2 tbsp dried rosemary
4 tsp black peppercorns
2 tsp cayenne pepper
2 tsp mustard powder
1 tsp whole cloves
1 tsp ground cinnamon
2 tsp salt (see note 2 below)
6-8 dried bay leaves
4-5 mace blades (optional)
tbsp = tablespoon
Store your pork rub in an airtight jar, in a cool place and out of direct sunlight. Use within 3 months before making a fresh amount.
Note: For more flavours, you could dry toast the whole ingredients before letting cool and grinding. See the grinding page for photos and step-by-step info on this recommended process. (Link opens in new window)
Note 2: It's fine to use regular table salt for this steak seasoning; however, for even more flavour, I recommend using a quality rock/sea/kosher salt. These are also less processed and therefore a little healthier.
Ingredient Note: This pork chop rub uses a few whole ingredients which are then ground. If you only have pre-ground available, use these but reduce the amount the recipe requires half. So, for 4 teaspoons of peppercorns you use 2 teaspoons of pre-ground pepper. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
If you have a favoured method of applying your rub, keep on doing that...
Sprinkle fairly thickly over your meat and rub in so it gets an even coating. You can cook it straight away or, if you make it before time, it's a good idea to cover it and place in the refrigerator for at least an hour or, better, overnight.
An hour before cooking time, take it out and allow it return to room temperature.