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Cook's Corner

  • Roanoke mother of 4 bakes up business
    Natalie Warner has enjoyed baking since she was a girl when her mom, Carlene Staller, would give her free rein the kitchen to bake cookies.“I like cookies or pies. I like to make them and eat them.
  • Blind grandmother still active in kitchen
    Nancy Ake has always loved to cook, even preferring homemade meals to eating out. So when the Fort Wayne woman lost her eyesight, she didn’t let that stop her.
  • Grandmother publishing family recipes
    Jan Hinds of Fort Wayne says she has always collected recipes.

Web exclusive: Josh Henney’s recipe for Applewood Rub Pork Chops

Applewood Rub Pork Chops

4 large pork chops

Grillmates Applewood BBQ Rub, as desired

Preheat grill to 350 degrees. Rinse pork chops, leave wet. Arrange pork chops on a baking sheet or plate. Apply the rub to taste. (Rub it in to the meat for it to stick and produce the most flavors.) Let chops sit for 10 minutes for the rib to soak in. Cooking meat is best done using indirect heat. On propane models, only light one side of the grill, using it to produce the heat, and cook on the unlit side. As the bacon is finishing, you can move it to the flame side of the grill to crisp up the bacon. For charcoal models, after coals are ready for cooking, move coals to one side of the grill, making a flame side for searing and a non-flame side to cook internally. Place chops on flame side for 2 to 3 minutes on each side to sear the outside. This keeps the juices in and prevents the chops from drying out. After they are seared, move over to the non-flame side of the grill and cook to an internal temperature of the chops reaches between 145 degrees and 160 degrees. Cooking time will vary for different grills. Makes 4 servings.