Thanks to one of our Facebook fans, it reminded us how versatile our Olde Westport Smokey Canyon Mesquite Grille Seasoning can be! We wanted to share one of the most popular recipes using the Smokey Canyon Mesquite seasoning.
Remember… it’s a hassle to create your own rubs or blends. Let us do the perfect mixtures for you. We’ve spent hours in the kitchen laboratory mixing and creating these spice blends throughout the last 30+ years. We think we’ve perfected just the right pinch of this and teaspoon of that! Enjoy the Deviled Pork Chops this spring and summer and don’t forget to come back to the blog or Facebook page and tell us what you think. We’d even like to see your photos!
Deviled Pork Chops
Serves 4
½ cup packaged seasoned breadcrumbs
1 large egg, beaten
2 tablespoons dijon mustard
4 butterfly pork chops, well trimmed (16 ounces total)
1 teaspoon Olde Westport Smokey Canyon Mesquite Grille Seasoning, or to taste
Place breadcrumbs in a shallow dish. In another shallow dish, blend the egg and Dijon mustard then coat each chop with the breadcrumbs. Arrange chops in a 9 x 13 inch baking dish, sprinkle Olde Westport Smokey Canyon Mesquite Grille Seasoning evenly over tops (more if desired).
Bake, uncovered, in a 350 degree oven for 35 minutes or just until pink disappears from the center of each chop when tested with a knife.
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