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Secret to Baking Pork Chops

March 19, 2015

I have a secret for baking pork chops. I went to a lecture hosted by Indiana Farmers that was about pork. There I learned that pork needs fat for flavor. Our US standards have changed, cutting more of the fat off the meat. That concept sparked an idea, add flavor! Before when I baked pork chops they always tended to be dry and tough. Then I added a pat of butter on top of each pork chop and spiced them with any blend of spice I had. It was life changing!

When I received spices from Olde Westport Spice I wasn't sure what I was going to make with them, then I thought about the pork chops. I added the Mesquite spice giving each chop a generous sprinkle. Baking them at 350 degrees for about an hour (because I needed the bake potatoes to finish up), we ate them for dinner. The Mesquite flavor was present but slight. The flavor was a light smokey addition. Next time I make them, I will probably add the Garlic spice to it as well. 

The products are available online at www.oldewestportspice.com; at food-related craft and trade shows throughout the Midwest; and at gift and gourmet food shops. Olde Westport's spice blends and seasonings include Italian, Cajun, Taco, Fajita, Chili, Jalapeno, Beef Sauce, Salsa, Garlic and many more. All of the products use quality ingredients for a balanced flavor that compliments meats, pastas and vegetables. The company also invented dry soup mixes that are simple and easy to make including Antonio's Minestrone, Country-Style Creamy Potato, Chipotle Black Bean, Creamy Broccoli and Cheese, Kansas City Steak & Ale, Gold Coast Garlic Pasta Alfredo, Mesa Flats Chicken Enchilada, New Orleans Red Bean & Rice, Southwestern Tortilla, White Chili Soup and more.

I am going to give away the Chili Verdi soup mix I received so one lucky Try it - Like it reader can also sample the Olde Westport Spice flavors. 

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I received a spice sample pack in order to provide an honest review.

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Championship Chili Spice Blend

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