Red-Eye Rubbed Pork Chops

2 tbsp ground coffee
2 tbsp Sandra's Sassy All-Purpose Rub (see below)
1 tbsp packed brown sugar
1 tbsp poultry seasoning, McCormick
1 1/2 pounds boneless pork loin chops, thick cut
Sandra's Signature Barbecue Sauce (see below)

In a small bowl, combine coffee, All-Purpose Rub, brown sugar, and poultry seasoning; set aside.

Rinse pork chops and pat dry. Rub 1 to 2 times with rub mixture. Place in a zip-to bag and seal. Cure in refrigerator for at least 1 hour.

Preheat broiler. Place chops on foil-lined sheet pan or broiler pan. Place 4 to 6 inches from heat source; cook for 5 minutes per side or until slightly pink in the centers and juices run clear (160 degrees).

Serve hot with Barbecue Sauce on the side.
Servings: 4

Sandra's Sassy All-Purpose Rub
2 packets (1.25 oz. each) original chili seasoning, McCormick
3 tbsp granulated garlic, Spice Hunter
1 tbsp kosher salt
1 tbsp salt-free, all-purpose seasoning, McCormick
2 tbsp sugar

In a medium bowl, combine all ingredients. Store in airtight container in cool, dry place or freezer.

Sandra's Signature Barbecue Sauce
1 bottle (12-oz) chili sauce, Heinz
1/4 cup cider vinegar, Heinz
1/3 cup molasses, Grandma's
2 tbsp Sandra's Sassy All-Purpose Rub
2 tbsp ground black pepper
1/4 tsp hickory liquid smoke, Wright's

In a saucepan over medium heat, stir to combine all ingredients. Simmer for 10 minutes. Remove from heat; cool. Stir, covered, in fridge for up to 1 week.
by Sandra Lee