4 teaspoons ground cinnamon
2 teaspoons whole black peppercorns
2 teaspoons whole white peppercorns
2 teaspoons grated nutmeg
1/2 teaspoon whole cloves
1/2 teaspoon whole cardamom seeds
1/4 bunch fresh oregano (leaves only)
juice of 1 medium lemon
1/4 cup extra-virgin olive oil
4 to 6 pork chops (such as Jolie Vue Farms’ “primo”)
kosher salt to taste
Combine first 9 ingredients and rub onto pork chops. Cover and refrigerate for 2 to 4 hours. Lightly salt meat and grill to medium-rare or your preferred doneness. (To roast, preheat oven to 350 degrees and cook uncovered to an internal temperature of about 160 degrees, as measured by a quick-read thermometer.)
Serves between 4 and 6.
This is one of several recipes featured in the July, 2006 Texas Monthly article “Peas Be With You”.
