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Transfer the chops to a clean platter and let them rest for 5 minutes so the juices redistribute and the chops finish cooking.
Amazingly moist and the fresh herb rub is wonderful. Do make sure and brine them first.
We have been grilling these often this summer and just love them. I cut the salt in half
This recipe is a keeper.It's just what's needed for a busy summer day;simple prep,fast cooking,and lots of flavor.I did change it a little bit by putting a little canola oil in at the end when making the rub.I think the fennel seed really makes it stand out from other herb rubs.
Very good. Easy dinner to prep and cook. I upped the amt of herbs I used. Wonderful summer dinner.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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