From Too Many Chefs -

August 4, 2004
Half-heard recipes

pork spices.jpgLike the Amateur Gourmet (mentioned below), I like to browse the food channels on TV. I would have to choose a weekend when the Critic was away on some other business if I wanted to get unlimited access to the remote control for a foodie marathon, but Saturday mornings are generally pretty safe while he goes to the gym. Last Saturday, I caught part of a show (don't remember the name, don't remember the host) and one recipe sounded interesting. The presenter said it was a dry rub he had tasted in a restaurant in Greece and he had pestered the chef until he was given the recipe. That was very energetic and praiseworthy of him, and it's a shame I didn't take the time to note the exact ingredients (or even the name of the enthusiastic presenter). I did keep most of the essentials in my tiny brain, however, and mixed up my own dry rub on the basis of it.

Greek Spiced Pork Chops

2 Tablespoons fennel seeds
1 Tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
lots of ground pepper

1 clove garlic
olive oil

pork chops

I started out grinding the fennel seeds in my mortar and pestle, as recommended by the BBC chef. He obviously has kitchen minions to do his bidding (or much stronger wrists than I) because after five minutes I decided that life is too short for grinding fennel seeds by hand. I put all the spice ingredients in the small container of the hand-held blender and zapped them. (You can see them in said container above this text.) I then rubbed the pork chops with a cut garlic clove, spread a little olive oil on them and covered them with the spice mix. The Critic did his usual masterful job grilling the meat and when it was done David and Matina (she's Greek, you'll remember) and the Critic all said it was absolutely delicious. I think they were right - this will definitely stay in the recipe box! The only change I might make in the future would be to serve it with some aioli, as pork chops can get a little dry on the grill. Using olive oil to make the spices stick helped, but I think a sauce would be nice too.

Posted by Meg in Sussex at August 4, 2004 11:23 AM | TrackBack

After the pesto experiment, I'm becoming interested in spice and herb mixtures. This looks like a nice mixture that needs a formal name. I'm sure it has one, but I haven't been able to find it.

Posted by Barrett on August 4, 2004 at 2:32 PM

I think it's name is just Greek spices: all three of the spices in it are extremely popular in Greek cooking. Rosemary is the only one missing!

Posted by Meg in Paris on August 5, 2004 at 5:26 AM

i have a doing this homework and its telling me how do i half the recipes.i dont understand it.please write back

Posted by kennith on November 27, 2005 at 10:08 AM

Kennith, I think you need to divide all the amounts of the ingredients by two. So if the recipe calls for 1 cup of flour, make it half a cup, etc. Good luck!


Posted by Meg in Paris on November 27, 2005 at 2:27 PM