{"id":295,"date":"2011-03-24T08:30:45","date_gmt":"2011-03-24T16:30:45","guid":{"rendered":"http:\/\/www.jsgreene.com\/blog\/?p=295"},"modified":"2011-03-24T08:30:45","modified_gmt":"2011-03-24T16:30:45","slug":"spice-rubbed-pork-chops","status":"publish","type":"post","link":"https:\/\/www.jsgreene.com\/blog\/?p=295","title":{"rendered":"Spice-rubbed Pork Chops"},"content":{"rendered":"<p>I am very confident with cooking chicken and fairly confident with beef. \u00a0Pork, on the other hand, is a meat I&#8217;m still working on knowing how to cook better. \u00a0I ran across <a title=\"Spice-rubbed pork chops\" href=\"http:\/\/find.myrecipes.com\/recipes\/recipefinder.dyn?action=displayRecipe&amp;recipe_id=10000001924701&amp;iid=edit-dt-102109\" target=\"_blank\" rel=\"noopener\">this recipe from Cooking Light<\/a> that I&#8217;ve done a few times that is quick and produces great results. \u00a0Thought I&#8217;d share!<\/p>\n<p><strong>Spice-rubbed Pork Chops<\/strong><\/p>\n<p><strong>Prep time:<\/strong> 5 minutes<br \/>\n<strong>Cook time:<\/strong> 8 minutes<br \/>\n<strong>Serves:<\/strong> 2<\/p>\n<p><strong>Ingredients<\/strong><br \/>\n2 (4-ounce) boneless pork loin chops (about 3\/4 inch thick)<br \/>\n1\/8 teaspoon garlic salt<br \/>\n1\/4 teaspoon ground coriander<br \/>\n1\/4 teaspoon ground cumin<br \/>\n1\/4 teaspoon brown sugar<br \/>\n1-1\/2 teaspoons olive oil<\/p>\n<p><strong>Preparation<\/strong><\/p>\n<p><span style=\"color: #000000;\">1. Heat a nonstick skillet over medium-high heat. \u00a0Sprinkle pork with 1\/8 teaspoon garlic salt. \u00a0Combine coriander, cumin, and sugar in a shallow bowl. \u00a0Sprinkle spice mixture over 1 side of pork <em>(I usually do both sides)<\/em>.<\/span><\/p>\n<p>2. Add oil to pan, swirl to coat. \u00a0Add pork to pan, spice side down. \u00a0Cook 2 minutes, or until browned. \u00a0Turn pork over, and cook 4 more minutes, or until done.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I am very confident with cooking chicken and fairly confident with beef. \u00a0Pork, on the other hand, is a meat I&#8217;m still working on knowing how to cook better. \u00a0I ran across this recipe from Cooking Light that I&#8217;ve done &hellip; <a href=\"https:\/\/www.jsgreene.com\/blog\/?p=295\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[59,100,101,109,120,234,277],"tags":[],"_links":{"self":[{"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/295"}],"collection":[{"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=295"}],"version-history":[{"count":0,"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/295\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=295"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=295"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=295"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}