Simple Rosemary-Rubbed Pork Chops

Here's a quick and easy recipe for grilled pork chops, in time for our second week of Meat/Un-Meat coverage.

This dish would be nice with some polenta, or bed of mashed sweet potatoes.

Makes four serving
 4 pork loin chops (about 1/2 pound each)
1 - 2 teaspoons olive oil for the pan
1 tablespoon rosemary
1 tablespoon brown sugar
1 1/2 teaspoons salt
1teaspoon pepper
1/4 teaspoon cumin

Preparation

• Combine rosemary, brown sugar, salt, pepper and cumin in a small bowl. Rub mixture all over chops. Let spices penetrate meat for a few minutes before cooking. If there's time, cover and put in refrigerator for a few hours before cooking.
• If chops have been refrigerated, remove from refrigerator and let the chill dissipate for 10-15 minutes. Cook on an oiled, pre-heated (medium-high) grill-pan or skillet, oiled grill about 5 minutes on each side.
• A nice, thick 1-inch chop will be done (medium-rare) in about 12 minutes, so about six minutes per side, or when an instant-read thermometer registers 145°.*
• Tent with foil, and let rest a few minutes before serving as the chop will continue to cook for a few minutes after you remove it from the grill.
• Serve with pan juices, mustard or a nice chutney.