Making Pork Exciting Again

I love pork....but usually only at a restaurant or when I make it with Shake n' Bake.  I can never quite get it right.  I end up making it way too dry because I'm paranoid I won't cook it enough and we'll all die of food poisoning.  Maybe that's extreme, but I had food poisoning at an airport in Toronto years ago and the memory is still strong.  I will throw out an entire chicken before taking a chance.

Because I am a BzzAgent, I get to try cool products and one I was really excited about was pork from Kroger.  Yes, I know....it doesn't take a lot to get me going apparantly.  But, I got a $5 coupon for pork, a new meat thermometer, basting brush and a bunch of cool recipes.  Last night we tried the Basil-Garlic Rub.  It was fantastic and super easy.  I used boneless chops and I ate mine as a chop and the kids ate theirs on buns.  Great for lunch on the go!

Here is all you need:

• 1 cup basil leaves
• 2 garlic cloves (I used 4 because we love garlic)
• 2 Tbs olive oil (I probably doubled this...I wanted it to stretch a little)
• 2 Tbs lemon juice
• 1 tsp salt
• 1/2 tsp pepper

I was able to use all of the rub on about 8 smaller boneless chops.  Chop the garlic in a food processor.  Cut up the basil and throw it in the food processor also.  Add other ingredients and mix. 

Rub both sides of each piece of pork with the mixture and let them sit for 15-30 minutes. 

Then grill 5-6 minutes or until the internal temperature reaches 145 degrees. 

Most of my chops were nice and juicy.  One reason is that I used my new meat thermometer!  Another reason is that the new recommended internal temperature for pork is 145.  Remember to allow a "3 minute rest" before serving.  Of course, a few of my pieces looked like charcoal briquets on one side....but we'll blame that on the grille.....not the griller.....okay?

As I mentioned, I am a BzzAgent and often get to try new products and get the chance to "buzz" about them.