Provencal Spice Rub

• 2 lemons, zest of, whole
• 1/3 cup garlic, thinly sliced
• 1/3 cup fresh rosemary leaf
• 1/4 cup fresh sage
• 1/3 cup kosher salt
• 1/4 cup pepper, freshly ground

1. I usually use a bit less salt. 1/3 cup of garlic is about one average head.
2. In a food processor, put in the lemon zest with the motor going and then add the rest of the ingredients. Process briefly until the mixture is the consistency of wet sand.
3. Use of rub on pork chops: Put 1/2 to 1 teaspoon (or more) of rub on center-cut pork chops on the bone (preferably 1 to 1 1/2 inches thick). Sear chops in a HOT cast-iron skillet with a teaspoon or so of oil, 1-2 minutes/side. Then place in a pre-heated 400u0b0F oven for: 6-8 minutes (1/2" chops) 10-12 minutes (1-1 1/2" chops). Per leecooks1, take them out when an instant-read thermometer should read 140F for chops that are still a bit pink.
4. Let rest ~5 minutes before serving.

lemons, garlic, rosemary leaf, fresh sage, kosher salt, pepper

Taken from www.food.com/recipe/provencal-spice-rub-344514 (may not work)