Pork Chops with Rosemary, Sage and Turmeric
Tonight the butcher shop had really nice, thick, bone in pork chops at a really good price. In my ongoing quest to cook with ingredients that fight inflammation and support health in general I seasoned them with a dry rub consisting of sage, rosemary, turmeric, salt and pepper. I pan seared to brown on both sides then finished in a 400 degree oven for 15 min, let rest tented with foil for at least 5 minutes.
Spice rub: 1 Tbs ea sage, rosemary, 1 tsp turmeric and salt and several grinds for black pepper.
The turmeric gave the chops a distinctive yellow hue. I found that I had a bit too much turmeric when I seasoned this side. The other side was more of a balance of the rosemary and sage. The recipe for the rub reflects the correct amounts.
I topped the chops with mushrooms sauteed with tons of garlic and a side salad.
The spice combo on this was fantastic. I will be using it again. Regardless of anything about ingredients for arthritis…this dish was really good!