Morrocan Spiced Chicken Wings

Moroccan spiced chicken wings is a great dish for anyone who enjoys flavorful chicken. This dish is quick and easy to create with only a few ingredients. There are only three steps involved in creating this delicious dish: the marinating process, cooking the chicken, and adding the final touches. There are a number of spices that are required to make this dish, including: turmeric, cumin, mint, and cilantro.

The chicken becomes so flavorful and tender because of the long marination process. These chicken wings are the perfect addition for sporting parties, birthdays, and even holidays. Impress your family, friends, and taste buds when you make this delicious dish.

Moroccan spiced chicken is a quick and easy recipe that requires a few ingredients. These ingredients include: four pound bag of chicken wings, one cup extra virgin olive oil, 1/2 cup lemon juice, 1/4 cup honey, five tablespoons cumin, two tablespoons turmeric, one tablespoon garlic powder, one table spoon kosher salt, one ounce of fresh and finely chopped mint, one ounce of fresh and finely chopped cilantro. There are many tools that can be used while cooking this dish but it really just depends on what you feel comfortable with. Some tools that are required for this dish includes: a large mixing bowl and a cookie sheet. If you have gloves, plastic wrap, and other tools at your disposal please feel free to use them.

The first step is to marinate the chicken. Place your chicken in a large mixing bowl that is big enough to accommodate all of the ingredients. Next, mix in your olive oil, lemon juice, honey, cumin, turmeric, salt, and garlic powder. The easiest and best way to mix a marinade is to put on a pair of gloves first. Next, toss all of your ingredients and make sure that your chicken is evenly coated in the marinade. The marination process is one of the most important steps. When done properly, the marination process will add flavor and maximum texture to the chicken. Cover your mixing bowl with plastic wrap or aluminum foil and sit it in your refrigerator. Let the chicken marinate for at least a 24 hour period to ensure that you chicken has the most flavor available.

After your chicken has marinated for hours, it is now time to cook the chicken. It is important that you make sure to pre-heat your oven to 375 degrees before starting to prepare your chicken any further. Grease a cookie sheet with butter or a cooking spray to ensure that your chicken does not stick to the pan. Next, evenly pour your chicken and marinade sauce onto the cookie sheet. Place the chicken in the oven for about twenty minutes or until every piece of chicken is slightly blackened and completely cooked. If you cannot tell if the chicken is done, just stick a fork into the meat. If the meat is tender and falls apart easily, it is safe to assume that it is done.


After you have marinated and cooked your chicken there is only one final step. This final step involves adding your freshly chopped herbs to the cooked chicken to add more flavor and zest to this delicious chicken dish. To do this you must first, place all of your cooked chicken wings in a bowl. Add the finely chopped mint and cilantro to the chicken. Toss all of these ingredients and make sure that the chicken wings are evenly coated with the herbs. Plate all of the chicken that you will be consuming, and store any leftovers in the refrigerator. Now you are all ready to enjoy your beautifully cooked chicken.

Moroccan spiced chicken wings is a quick and easy dish that can satisfy even the pickiest of eaters. The flavorful chicken will excite your taste buds and overload your senses. Remember that you can add more or less of the spices depending on your personal tastes. The aromatic aroma that is put off by the chicken will have you salivating before you have even tried your first bite. Your family and friends will be begging you to make this dish over and over again for a variety of holidays. Use this as your go-to recipe when you are at a loss of what to cook for dinner.

Whole Roasted Pork Tenderloin

Pork is an excellent meat to cook on the grill, in a frying pan, or in the oven. Many people choose to cook pork products in a crock pot, as well. It is an incredibly versatile meat that offers a ton of flavor. Plus, pork does not have a lot of fat or cholesterol in its meat because it is a white meat product. Similar to chicken, pork is a much healthier version but has a delicious taste.


Pork tenderloin can be purchased from most butchers and grocery stores. There are hundreds of ways to cook pork tenderloin but this recipe will utilize the oven. So, preheat the oven to 325 degrees. This is the perfect temperature to roast a whole pork tenderloin. The heat is low enough to offer the pork a lot of moisture without losing any flavor. The heat will also add a nice brown to the exterior of the tenderloin.

Pork tenderloin is a great menu item for dinner parties because it can be sliced and served many ways. This recipe calls for a few ingredients. First, you should prepare the tenderloin by making slits into the piece of meat. With a knife, gently carve a few slits along the top and bottom of the tenderloin. These slits will ensure the spices are evenly applied to the whole pork tenderloin.

This rub can be prepared early and then stored in a container for other uses. The spice rub is excellent on all kinds of meat including turkey, beef, chicken, fish and pork. You should mix 1 cup of fennel seeds, 3 tablespoons of coriander, 2 tablespoons of mixed peppercorns, and 2 tablespoons of Kosher salt into a bowl. You can easily incorporate the mixture of spices together with a fork.

If you have a coffee grinder, use this to grind up all the ingredients for a much finer rub.


Once you have the rub prepared, apply the spices to the entire pork tenderloin. It is best to apply an even coat all over the meat. It can be beneficial to wear gloves while applying the rub. Next, take two strips of bacon and lay on top of the tenderloin. While in the oven roasting, the bacon will provide intense flavor to the pork tenderloin. The juices from the bacon will seep into the pork tenderloin.

Place the whole tenderloin into a pan with a rack. The rack should be at the bottom of the pan and will elevate the tenderloin away from any grease that builds up during the cooking process. Place the pan in the preheated oven and let it cook for approximately 25 minutes. Pork can easily dry up if cooked too long. To make sure the pork is completely cooked, the internal temperature should read 170 degrees. This will ensure the pork is safe to eat, but also delicious and not overcooked.

The pork tenderloin should be taken out of the oven and the pan to rest. Meat should always have a few minutes to rest after cooking to ensure all the juices and flavor have time to rest. The whole pork tenderloin should rest around 10 minutes. Then, you can carve the pork up into various servings. Because this is a whole tenderloin, you can choose how thick you want the pork pieces. It is recommended to slice the tenderloin into 1 inch thick pieces. This is the best way to ensure you have a great tasting serving size.

There are many different side dishes that you can serve with roasted pork tenderloin. Many people love to have basic sides such as rice, mashed potatoes, or macaroni and cheese. However, for something more unique, try mashed sweet potatoes. Mashed sweet potatoes are a perfect complement to pork because the sweetness will brings out the pork flavor. You can also add a green vegetable such as green beans or collard greens on the side.

No matter how you serve a whole roasted pork tenderloin, it will always be a delicious dish. Pork is a much healthier alternative to regular beef roasts. Pork is also less expensive than most beef products. For something different, try roasted whole pork tenderloin for a family dinner or for a dinner party!

Midwest Hot Dog Recipes – Brats, Midwest Coneys

The Midwest boasts an enticing array of bratwurst and hot dog recipes that are sure to delight any palate. Hot dogs were introduced by Austrian immigrants to the public in Chicago during the World’s Fair of 1893. Ever since, the region has never ceased to produce a delectable array of hot dog varieties and recipes. Tempting choices of ingredients are used to confect the most popular bratwurst and hot dog fare in the region. The Midwest is famous for its bratwurst, Coney Island hot dogs, chili cheese dogs and Chicago style hot dogs.


Nutmeg is the special ingredient in bratwurst that gives it the unique flavor that distinguishes it from Italian sausage, knockwurst or other sausage varieties. Brats are purchased smoked or fresh. The smoked brats are lighter in color and pre-cooked. Reheating to the desired temperature is all that is required for cooking them. Fresh bratwurst need to be thoroughly cooked before consumption. Bratwurst are often served with fresh or sauteed onion and or green peppers and mustard.

Despite its name, the Coney Island hot dog is contended by Michigan residents to originate in their home state. The dog is served with a special sauce made from ground beef. The recipe for the sauce is as follows:

1 lb. ground beef
2 onions, chopped
2 cloves garlic, minced
1 T. ground cumin
1 T. yellow mustard
1 T. Worcestershire sauce
2 t. brown sugar
3/4 c. tomato paste

Thoroughly cook the ground beef and drain excess fat. On low heat, add the onions, garlic, cumin, mustard, Worcestershire sauce, brown sugar and tomato paste. Continue to cook over low heat while frequently stirring. After about 15 minutes, the sauce should be somewhat dry. Spoon the sauce onto heated hot dogs. For the “Cincinnati” version of the Coney Island hot dog, simply sprinkle shredded cheddar cheese on top.


Chicago style hot dogs are another celebrated recipe enjoyed in the Midwest. This delectable hot dog demands an all-beef frankfurter on a poppyseed bun. The addition of sport peppers gives the recipe its extra bite. Following is a recipe for Chicago style hot dogs:

8 all-beef hot dogs
8 poppyseed buns
8 dashes celery salt
16 sport peppers
1/2 c. sweet green pickle relish
1/2 c. yellow mustard
32 tomato wedges
8 dill pickle spears

Boil the hot dogs until thoroughly heated and steam the buns if desired. Place the hot dogs in their buns and top with mustard, relish, tomato, onion, sport peppers and a pickle spear. The tomato wedges are usually nestled between the hot dog and bun on the sides while the pickle spear rests underneath the dog on the bun. Sprinkle lightly with celery salt.

The chili cheese dog is another favorite treat enjoyed in the Great Lakes region. The area is dotted here and there with quaint, car hop style drive in restaurants. One of the most popular items on the menu is the chili cheese dog along with its sister, chili cheese fries. The basic recipe consists of a boiled or deep-fried hot dog that is covered in beanless chili, cheese sauce and onions. Some customers prefer to add extras onto their order including mustard, ketchup and even relish. The following is a simple recipe for the chili sauce:

2 lbs. ground chuck
1 qt. cold water
4 onions, minced
1 T. Worcestershire sauce
5 bay leaves
1 oz. dark chocolate
8 oz. tomato paste
1 t. minced garlic
4 t. chili powder
1 t. flaked crushed red pepper
1 t. allspice
1 t. salt
1 t. cinnamon
1 1/2 t. white vinegar

In a large pot, add water and stir in beef until it separates into fine pieces. Mix in remaining ingredients and simmer for at least three hours, stirring occasionally. At the start of the third hour, cover the pot and continue to cook and stir until the mixture reaches the desired consistency. Bay leaves are discarded from the sauce just before serving.

The best of the Midwest can be enjoyed at home anywhere by following some simple bratwurst and hot dog recipes. Brats and specialty frankfurters from the region are family favorites and are sure to please any palate.

Breaded Boneless Pork Chops

Pork chops are always an amazing and simple dish. They are definitely a comfort food for most people. Not to mention, they are not too expensive, so they make for an affordable family meal or an option for a large party. Breaded boneless pork chops are easy to make as they do not take too long, and do not require many steps. This is a dish that can be easily whipped up on those days that you had nothing planned.

You will need a few ingredients for this recipe, and there are only two easy steps to get them in the pan and cooking immediately. The ingredients include six boneless pork chops cut to a thickness of your choosing. You will then make a mix of dry ingredients first. Take a bag and add the following: 1/2 cup of flour, 1/2 cup of seasoned breadcrumbs, and a little bit of salt and pepper to taste. Simply seal the freezer bag, and mix the seasonings up in the bag. Combine 2 tablespoons of water, and one egg using a fork or whisk until thoroughly incorporated. Dip the pork chops one at a time into the egg mixture, then toss them into the bag and tie it up tightly. At this point, shake and mix the chops up in the bag until they are completely covered in seasoning and breadcrumbs. For a variation, you can add some Parmesan cheese to the bag; this gives the chops more of an Italian taste.

Next, take your pork chops to the stove. You’ll need a large pan over medium heat, and add about a tablespoon of olive oil. When it is ready, you’ll smell the olive oil and hear it sizzling a bit. If you have thinner pork chops, say 1/2 to 1 inch thick, you can finish them in the pan. If they are thicker you can finish them in a preheated oven after browning them.

The internal temperature of pork should be 150 degrees. It will be about five or six minutes per side of cooking if you are making them on the stove top only. They will be a beautiful golden brown. If you are finishing them in the oven, set the oven to 350 degrees. If your pan is completely metal you can put the entire pan right into the oven. If it has a rubber or plastic handle, or is not oven safe, move the chops to a baking sheet or pan, and place it in the oven for about half an hour. Again, the internal temperature for pork should be about 150 degrees.

One thing to keep in mind is if you know you’ll be finishing them in the oven, and placing the pan directly from the stove top to the oven, do not use too much oil. The oil will smoke and burn in the oven sometimes.

When it comes to choosing side dishes, apples are always a first choice for pork chops. You can serve homemade applesauce, apple slaw, or fried green apples with your meal. Another favorite alongside breaded boneless pork chops is mashed potatoes. You can jazz the potatoes up by adding garlic or sour cream to them, or even cheese. You can even make loaded mashed potatoes. Other options are green beans, baked beans, broccoli, corn or cauliflower. You can try roasting your veggies in the oven instead of steaming for a change. You can even easily make some homemade biscuits, and there you have a great, comforting meal. If you added the Parmesan cheese, you could pair the chops with pasta. The options for side dishes really are endless, because the pork chops have such a mild flavor.

Wine pairings should include white wines. Always choose a white wine when the meat is a light meat or fish. Red wines tend to go better with red meats, which is easy to remember. Consider a chardonnay, Riesling, or Pinot Grigio. If you must have a red wine, go with a Pinot Noir.

Kids absolutely love breaded boneless pork chops, which is wonderful because they are prepared healthy. This is a great alternative to fast food chicken nuggets, and kids enjoy them just as much.

Do you Really need an Electric Smoker?

Electric Smokers are the latest technology for smoke meat lovers, The traditional method requires the burning of wood, charcoal or gas which causes the environment to be degraded.

The harmful emissions from the traditional ways not only causes the flavour of the meat to deteriorate but further adds on to the harm being done to the atmosphere. I’d personally prefer a good pellet smoker over an electric smoker any day of the week.

Electric smokers, on the other hand utilise energy and do not have any harmful emissions. Electric smokers are basically like refrigerator, the temperature is maintained inside the cabinet where the meat is present and it causes to meat to smoke accordingly.

The temperature does vary from one electric smoker to another although the temperature is way higher and controllable than with the traditional methods. Usually the temperature in electric smoker goes upto 250 Degree F which serves best for smoking fish or jerky.

Traditional methods do take lesser time than electric smokers to reach the temperature but then there isn’t a method to actually maintain the temperature with the traditional methods.

Masterbuilt Electric Smokers

Now onto the main point of cooking.. the flavour. Smoking with the traditional methods causes the meat to burn and lose its original flavour but this is not a problem with the electric smokers as the wooden chips called pucks which are used to generate the smoke don’t cause any blackening and thus the original flavour is still present.

Furthermore, the pucks used in electric smokers are also available in different flavours which leave the flavour on the meat and add to the original flavour.

Popular companies like Bradley smokers or Masterbuilt smokers are best for any level of user. Despite being a bit complex, the instruction manual makes it very easy for anybody to learn their way around the smokers.

The only major difference in smoker mostly is the number of racks in the cabinet which accounts for the amount of meat which you can smoke in one instance. If you happen to be one for hosting the thanksgiving parties and other events around the year, you should definitely go for the 6-rack version of smokers which is very spacious and does not require you to smoke each meat one by one.

Smokers are available in different varieties namely offset, electric, propane, gravity feed, ceramic, vertical charcoal and pellet smokers.

Each of these has their own use and is for a certain type of flavour and meat which makes it rather confusing for anyone looking to buy, so the electric smokers come out on top yet again as they are not limited to any type of meat.

The usual time required for smoking meat is also decreased by aa significant amount bringing it down to a couple of hours for a good chunk of meat.

Also, incase you are wondering if you can cook a big fat turkey in an electric smoker, do not worry because in most of the smokers the racks are removable therefore making enough space for the turkey to fit in and get smoked.

Also, popular beliefs that the smokers may catch on rust or degrade in quality have also been proven to be wrong as these smokers do not catch on rust and prove to get better in quality once used regularly.

Orange and Grilled Pork Salad

Citrus and meat can go well together. The sweet acidic flavor of orange juice pairs perfectly with the tender buttery pork flavor. Today I will teach you how to make a Grilled Pork and Orange salad. The smoky flavor addition of the grill will change the flavor profile of the pork to give it more of a Mexican “Al pastor” taste. These are the things you will need to make the delicious salad:

1 lb of Pork, thinly sliced
1 Cup Broccoli
1 Cup Carrots
Romaine Lettuce
½ Cup White Wine Vinegar
½ Cup Olive Oil
1 Cup Orange Juice, unstrained
3 Cloves of Garlic
1 Tbsp Various Herbs
Pinch of Kosher Salt
Fresh Ground Black Pepper

The best way to prepare your pork is to grill it. To do so, start your fire and let it burn for 45 minutes to 1 hour before you put your pork out. Once the coals have turned mostly gray, your fire is ready. Put your pork onto the grill. Cover it and leave it for about four minutes. After four minutes, check your pork and flip it. Cover and leave it for four more minutes. Once your time has passed, check the temperature. We are trying to get the pork to an internal temperature of 150 degrees. If it hasn’t hit that mark, put the cover back on the grill and recheck it every minute until it is at 150 degrees. A great way to tell if your pork is cooked all the way is to look at it. When it’s cooked, it will have char marks from the grill and have a light white color to the meat. Once it hits the mark, take it off the grill and set aside. If you don’t have access to a barbeque grill, then it’s also possible to grill your pork in an oven.

First off, pre heat your oven to 400 degrees. To prepare your pan for the pork, cover a sheet pan with aluminum foil and place a wire cooling rack on Once you oven preheated, it’s time to cook your pork. Place the pork onto the rack. Place the rack in the oven for 6 minutes. After six minutes, take the tray out and flip the pork. The goal, as will grilling anything, is to get nice coloring and smoky flavor notes in the meat. This is going to go pretty fast, so you need to pay attention. After five or six more minutes, take the pork’s temperature. If it has yet to reach this mark, put it back into the oven and re-check it ever minute or so until it hits the 150 degree mark. Once you hit the mark, take your pork out of the oven and set it aside to cool.

Whether or not you are grilling indoors or out, the rest of the prep is the same. After the pork has cooled a bit, you may already julienne the pork. Normally you would need to worry about serving the pork nearly immediately after cooking to maintain the moisture, but since this is going to be covered by your vinaigrette, so moisture retention will not be an issue. After you have cut your pork, cut up your broccoli and toss it in the lettuce, with your carrots and broccoli.

Now, it is time to make your vinaigrette. This vinaigrette is not a suspended vinaigrette, which means there is an emulsifier in the mix, but we don’t have an emulsifier. But what we’re going to do, is add the orange juice and the vinegar and the herb and crushed garlic blend. We’re going to mix that up really well.

Crush your garlic to release all those flavorful garlic juices. Finley chop your herbs and add that with the garlic to your orange juice. Add a little Kosher salt and Fresh Ground Black Pepper in to the mixture. So while whisking the orange juice, slowly pour the olive oil into the orange juice. This helps to suspend the oil and vinegar, so that when we dress our salad, we won’t have that acid at the bottom of the bowl and it will be mixed thoroughly. Now pour this over the salad. Voila! Toss the salad to thoroughly cote the ingredients in your vinaigrette. Serve and enjoy.

Grilled Pork and Pecan Salad

The summer months demand new and exciting recipes that blend different flavors together to get a completely unique and delicious dish. The grilled pork and pecan salad can be compared to some contemporary grilled chicken salad variations. This great dish provides hot ingredients, like the pork and pecans, mixed with cool ingredients, like the lettuce, strawberries, and onions. All of that great taste is topped off with a homemade vinaigrette dressing that really helps to set this dish apart from other similar recipes. The grilled pork and pecan salad is the perfect meal option for summer time. This is because some of the ingredients are in season during summer time, for instance, strawberries.

Making the perfect grilled pork and pecan salad can be quite a gruelling process if you are not properly prepared. Having the right tools and ingredients can make all of the difference when preparing a dish like this. This recipe calls for several ingredients, including: one pound of pork or tender loin, half of a finely diced onion, a head of bib lettuce, one cup halved strawberries, three tablespoons of sugar, a tablespoon of dried mustard, a quarter of a cup of both oil and vinegar, and pecans. It does not matter if you use pork loin or tender loin; the outcome will be the same either way. To save yourself some time, try chopping or dicing your ingredients before you begin to cook. That way you will be able to just grab the ingredients you need and toss them in.

The first step to crafting a perfectly delicious grilled pork and pecan salad is to season the pork with a little bit of salt and pepper before you cook the meat. Adding salt and pepper gives the meat more flavor. You can use a little or a lot depending on your personal preferences. Heat up your grill before you prepare or cook anything. After you have heated up your grill it is time to cook the pork. The pork should cook rather quickly because of the thin cut of the meat. Remember to flip the pork periodically to ensure that the meat is getting thoroughly cooked. Try to get your pork up to 150 degrees, just to ensure that the meat is cooking properly.

The next step is to toast some pecans. You can toast your pecans before, during, or after you cook your pork. There are a number of ways that you can toast your pecans, and the way you choose will be determined by what you feel most comfortable doing. To start off, place your pecans in a frying pan. You can either toast your pecans on the grill or on the stove top, whichever way is the easiest for you. When you toast your pecans you are getting the essential oils out of the pecans. The toasting process leaves a great nutty flavor.

The final process is to make the vinaigrette dressing that will be added as the final touch to your grilled pork and pecan salad. Start off with the three tablespoons of sugar and then add the quarter cup of vinegar. The vinegar will dissolve the sugar. Next, add your mustard to help emulsify the dressing. The emulsification process involves suspending the oil and the vinegar. Finally, add your olive oil. Stir all of these ingredients together and make sure that every ingredient is thoroughly mixed. Pour over this vinaigrette dressing your pork and pecan salad to give it an unique and delicious taste. Toss the salad to ensure that all of the ingredients are covered in the vinaigrette dressing.

The grilled pork and pecan salad is a perfect summer dish because it combines hot ingredients with cold ingredients. Experiment with spices and herbs if you like a more flavorful dish. This dish is not only tasty but good for your health as well. This salad is chalked full of good-for-you nutrients that other recipes cannot offer. Be good to yourself this summer and try out new recipes. Summer is a season to enjoy great weather and even better food. Enjoy new recipes this summer and try out the grilled pork and pecan salad. Who knows, you may just find your new favorite recipe this summer.

Grilled Pork Chops

If you want to grill out something other than your usual hot dogs and hamburgers, you may want to try grilling up some boneless pork chops. Pork chops are a very versatile white meat that can be prepared a number of ways. Not only that, they come in many different cuts, and are quite affordable. You can truly impress family and friends by grilling up some pork chops with an awesome seasoning. When choosing what cut of pork chop you want, thicker is better. It is much easier to overcook a thin chop, try to find some that are 3/4 of an inch thick or more.

Some people prefer to brine their meat before adding a rub. It is not necessary but many believe that it adds moisture, especially to pork. If you want to try this method, you will basically place the meat in a salt water bath. You should use about one tablespoon of sea salt to every cup of water. You then soak the pork for two to four hours, and should be sure to thoroughly rinse the meat before adding any seasoning or marinade.

The spices you will need for your seasoning, or dry rub are 2 tablespoons of chilli powder, 1 tablespoon of sweet paprika, 1 teaspoon of onion powder, 1 teaspoon of ground dried chipotle pepper, 2 teaspoons of dried oregano leaves, 1 tablespoon of ground cumin, 1.5 teaspoons of garlic powder, and 1 teaspoon of kosher salt. Then massage the dry spice rub into the pork chops, getting it into every nook and cranny to get the best flavor out of each cut of meat. It will almost be like you are massaging it into the pork chops. When the chops are completely coated in the rub, they are ready for the grill.

When it comes to placing them on the grill, you should begin with direct heat at the highest temperature your grill will reach. Be sure to keep the heat off of one side as well. Place the pork chops right next to one another over the direct heat. For safety reasons, do not use the plate they were placed on when raw, this could contaminate them and make people sick. Always have a clean plate to place them on once cooked.

When you first place meat on your grill, the proteins in the meat will seize. This will make it difficult for you to move the meat. When the meat can easily move from the grates of the grill, that is when you know it is the correct time to flip it over. Once both sides of the pork chops are marked, you can them move them to the side of the grill that is turned off. The heat will come from the other side, and finish cooking the chops. Close the lid, and allow the pork to cook for about 4 or 5 minutes more. It should reach an internal temperature of 150 degrees. The thicker the pork chop, the longer it will take.

When the chops have reached the correct internal temperature, remove them from the grill placing them on your clean plate. Some people prefer to let their grilled meats rest after cooking. What this does is allow the juices to build and flow throughout the meat. This is done by taking the plate or platter, covering it with aluminum foil, and waiting about 10 minutes before serving. Your pork chops can be served whole, or sliced to give them a fancier look. You can even place them on top a bed of lettuce, pasta, or rice.

There are countless sides that can be served with pork chops. You should consider serving sides that complement the spicy taste of the rub that you created. Some ideas include the tried and true applesauce. You can also switch it up by grilling some thick apple slices, or making a sweet onion and green apple slaw. Of course, you can always serve up some other favorites like corn on the cob, baked potatoes, or cold salads like cole slaw, macaroni or potato salad with your pork chops. Regardless, your chops with this special dry rub are sure to be a hit at your picnic or cook out.