ROASTED PORK CHOPS
Dry rub for pork chops
1 tsp. Black peppercorn 1 tsp. coriander seeds 1 tsp. cumin seeds (toast and grind to get powder)
2tbs toasted paprika
2tbs brown sugar
1tbs pork spice Robertson
1tsp garlic powder or fresh garlic
1tsp onion powder or minced onion
BBQ sauce for later
Marinate pork chops with the above ingredients expect the last two and refrigerate overnight or at least 3hrs if in a hurry. Remove from fridge and give it to time out of the fridge before roasting.
Light a charcoal stove medium heat and place on wire rack. Put fresh rosemary stick leaves on the rack then pork chops on top of the rosemary. Cover the chops with more fresh rosemary to give it good flavor. Roast while changing for only 20 mins
Remove chops from fire and put in a bowl. Get foil, place chops on foil and brush with any BBQ sauce and get two small sticks of fresh rosemary and put on top of the chops add juices from the pork to the chops. Cover chops well with foil and put in oven to roast for 1hr 400F. After an hour remove juice from pork to use later when serving open the chops and put back in oven for 15 mins to become brownish. Remove from oven place on plate and pour on the juices from the pork serve with any salad.
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