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Barbecue Rubbed Pork Chops


These Barbecue Rubbed Pork Chops from Cooking Light are a staple in my house. They make for a quick weeknight meal and are very juicy and flavorful. I stock up my freezer with pork chops when they are on sale, and I have all of the other ingredients in my pantry so the lack of planning required is a big bonus for me. The only changes I make to the recipe are that I add extra brown sugar if I'm in the mood to make it a little sweeter or extra ground red pepper if I want something spicier, I add more rub each time I turn the meat, and if I have onions on hand I slice them up and grill them with the meat and rub.


I usually serve this with the grilled sweet potatoes from this post or just microwave a sweet potato (poke some holes with a fork and microwave 5 minutes, flip it over and cook for 5 more minutes), but tonight I wanted to make whatever side I could find at the small farmers market outside of my building. So red potatoes and random ingredients from my fridge resulted in mashed red potatoes with spinach and mascarpone cheese. The recipe is below.

8-10 red potatoes, quartered
1 bag of spinach leaves
1/3 cup mascarpone cheese
1/2 cup of milk
1 Tablespoon of minced garlic

1. Boil potatoes for 15 minutes (or until they slide off your fork easily)
2. While boiling potatoes, saute garlic and spinach
3. Drain potatoes, add milk, cheese, salt and pepper to taste and mash
4. Fold in cooked spinach

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