You probably didn't notice it but I missed Tempt My Tummy Tuesday yesterday. Unfortunately, I didn't even get to turn my computer on yesterday. That rarely ever happens. I mean NEVER! I have to be near death to not even check my emails. My husband jokes that I am addicted to the computer. I don't call it an addiction so much as a dependence. But let's not talk about that right now. I'll look for a twelve step program later.
The reason for my lack of internet time yesterday was due to Sunshine. She woke up yesterday with a terrible pain in her tooth. She was scheduled to go to the dentist on Friday for her cleaning, but I called the dentist and they had me bring her on in. Long story short she ended up having to go to an oral surgeon yesterday for immediate work. Which made for a very LONG day for mommy. I was both emotionally and physically drained by the time we got home last night and I went to bed at 8:30 last night. I can' tell you the last time I went to bed that early.
I had planned to share my Dry Rub Pork Chops with Honey Barbecue Sauce yesterday for Tempt My Tummy Tuesday. So instead of making you all suffer, you know you really would have suffered, I thought I would go ahead and share it today.
I have to be honest it's not really my recipe. It's a variation of a recipe for chicken. Okay so it's not even a variation, I just substituted the pork for the chicken.
The recipe comes from My Recipe's Dry-Rub Chicken with Honey Barbecue Sauce.
I absolutely LOVE, LOVE, LOVE this recipe. Have I mentioned that I LOVE it?
I have never made it using a whole chicken like it says. I use boneless, skinless chicken breasts, boneless pork chops, and even whole pork loins.
To make the pork chops I rub them down with the dry rub. Place them on the George Foreman Grill and cook them on each side for a few minutes. Then right before they are completely done, I use a pastry brush to rub the barbecue sauce on each side.
The result is a very yummy pork chop.
If I do a whole pork loin I make a double batch of the rub and rub the entire pork loin with the recipe. I then place the pork loin in the oven at 425 degrees. Once the outside of the pork loin has cooked, I use a pastry brush to rub barbecue sauce on the loin. I turn the loin every 5 minutes, adding more barbecue sauce as I turn it.
The barbecue sauce alone is awesome. It's spicy but not hot. Anytime I need barbecue sauce I use this recipe.
Don't you just love a versatile recipe?