Ribs, Chops, Steaks & Wings by Ray Lampe

Author:Ray Lampe
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2009-01-24T05:00:00+00:00

To make the rub: Combine the salt, coffee, paprika, granulated garlic, and lemon pepper in a small bowl. Mix well. Season the pork chops evenly on both sides with the rub. Prepare the grill for cooking over direct medium-high heat. Place the chops directly on the cooking grate. Cook for 5 minutes. Flip and cook for another 5 minutes for slightly pink and juicy, or to your desired degree of doneness. Remove to a platter and let rest for 4 minutes before serving.

Marsha’s Smothered Pork Chops

This recipe comes from my good friend Marsha Russell of Lynchburg, Tennessee. She cooks good food that I like to eat, so I always put one of her recipes in my books. This one is a keeper. The chops are tasty and tender and the vegetables help make an amazing sauce. These would go very well served with white rice and homemade biscuits.

1 cup plus 2 tablespoons flour

1½ teaspoons salt

1½ teaspoons finely ground black pepper

¼ cup oil

6 bone-in pork loin chops, 1 inch thick

1 medium onion, chopped

1 large green bell pepper, chopped

2 stalks celery, chopped

2 cloves garlic, chopped

1 jalapeño, finely chopped

One 14.5-ounce can vegetable broth

1 teaspoon gravy base browning sauce (I use Gravy Master)

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