Tangy Pork Chops
4 (6 ounce) pork chops *(chicken)
4 tablespoons spicy brown mustard
2 teaspoons fresh chopped rosemary (see Olde Bill's Comments)
2 teaspoons Old Town Barbecue Dry Rub Spice Blend®, or to taste
Trim chops *(boneless skinless chicken breast halves), spread mustard over all sides, arrange on baking sheet,
sprinkle with rosemary. Shake Old Town Barbecue Dry Rub Spice Blend® liberally over all. Bake in a
preheated 375 degree oven for 30 minutes or just until pinkness disappears when tested with a knife.
Olde Bill’s Comments: Checking the pork chops or chicken with a knife for doneness is important for juicy
tender meat or use a thermometer. Cooking any longer gives you dry tough meat. Substitute 1 teaspoon finely crushed dried rosemary
for the fresh.