In article >,
"George" > wrote:

> "Heather Kitchen" > wrote in message
> ...
> Has anyone ever had pork chops baked with butter, lemon pepper &
> worcestershire sauce? I came across a recipe & I want to try it, but I also
> want some opinions before I do.
>
> Heather
>
> My objection to "lemon pepper" is that it is usually 50% or more salt. You
> can do much better if you want a lemon pepper taste by using fresh lemon and
> a couple grinds of black pepper. Otherwise it sounds good.
>
>

HEB here in town carries a salt free lemon pepper. :-)
I am SO glad as it's one of my favorite "spices/flavorings"!

I'm wondering if I can make my own. Should I dry an entire lemon peel or
just the zest?

I've also started buying ground orange peel and it adds a unique flavor
to meats. Same question if I want to try making my own. I have a food
dehydrator.

K.

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