I’ve got 99 problems, but having too much money is NOT one of them. Therefore, let’s buy the cheapest meat at the store that isn’t an organ AKA Fast-Fry Pork Loin Chops. They are pretty terrible unless you cook them right. We are going to focus on adding flavour and moisture to an unglamorous cut of pork.
- Fast-Fry Poin Loin Chops (Usually you can get about 8 for $4)
- Garlic Salt
- Brown Sugar
Rub loins down with a bit of mustard. Take a ziploc bag and mix in 1 tbsp Paprika, 1 tsp garlic salt, 1/2 tbsp brown sugar. Stick one clean finger in this mixture and taste. If it tastes good, proceed. If it doesn’t, add more of a spice or improvise and add something complimentary such as Italian seasoning mix or a bit of cumin but not both.
Once the mix is right, toss loins in the bag and shake. They should be evenly coated in 30 seconds or less. Lay on baking sheet covered in foil and cook for 30 minutes at 350.