Pork Rub and Seasoned Pork Chops
A smoky, savory spice blend for pork chops, with thin- and thick-cut cooking instructions and an optional skillet butter sauce.
By Cookin' KitchenUpdated
- Total: 20 minutes
- Makes: 4 chops
Recipe
Pork Rub and Seasoned Pork Chops
A smoky, savory spice blend for pork chops, with thin- and thick-cut cooking instructions and an optional skillet butter sauce.
Cookin' · https://cookin.club/recipes/pork-rub-and-seasoned-pork-chops
- Prep
- 5 minutes
- Cook
- 12 minutes
- Rest
- 3 minutes
- Total
- 20 minutes
- Makes
- 4 chops
Ingredients
For 4 chops
Pork rub
Pork
Equipment
- Small bowl
- Rack
- Tray
- Heavy-based skillet
- Oven
- Tongs
Instructions
Make the rub
Step 1: Mix the spices in a small bowl. The rub keeps for weeks—even months—depending on the shelf life of the spices used.
Season the pork
Step 2: Pat the pork chops dry. Sprinkle the seasoning over both sides and the edges, then lightly rub it in with your fingers. Shake off the excess before cooking.
Thin pork chops, up to 1.75 cm/0.7 inch thick
Step 3: Place a rack over a tray.
Step 4: Heat the oil in a heavy-based skillet over medium-high heat.
Step 5: Cook the pork chops for 3 minutes on each side, until deep golden. Do not crowd the pan or the pork will stew instead of sear.
Step 6: Rest the chops on the rack for 3 minutes.
Step 7: Melt the butter in the skillet, stirring to mix in the rub left in the pan. Serve the butter over the pork.
Thick pork chops, 2 cm/0.8 inch or thicker
Step 8: Preheat the oven to 200°C/390°F (180°C fan). Place a rack over a tray.
Step 9: Heat the oil in a heavy-based skillet over medium-high heat.
Step 10: Use tongs to sear the edge of each chop, rotating it to color the fat strip all around; this takes about 3 minutes in total. Then sear each side for 2 minutes, until golden.
Step 11: Put the pan in the oven and finish cooking for 3 minutes or until the internal temperature reaches 65°C/149°F. Remove the pork and rest it on the rack for 3 minutes.
Step 12: Melt the butter in the skillet, stirring to mix in the rub left in the pan. Serve the butter over the pork.
Notes
Spice substitutions
Use regular or sweet paprika instead of smoked paprika, or use hot paprika.
If you are missing either garlic powder or onion powder, double the amount of the other. Avoid making the rub without both.
Replace the oregano with 1 tsp mixed herbs, or 1/2 tsp thyme or rosemary.
Replace the mustard powder with 1/4 tsp extra onion or garlic powder.
Replace the cumin with coriander powder.
Replace the sage with coriander powder or extra mustard powder.
If using table salt, use 1 3/4 tsp instead of the listed cooking or kosher salt.
Store unused rub in an airtight jar in a cool, dry place away from direct sunlight. It keeps for the shelf life of the spices used.
Resting the chops on a rack helps keep the seasoning on the underside; a plate can make the underside sweat and loosen the rub.
Nutrition per chop
- Calories
- 511 kcal
- Fat
- 33 g
- Saturated fat
- 14 g
- Carbohydrates
- 3 g
- Sugar
- 1 g
- Fiber
- 1 g
- Protein
- 48 g
- Sodium
- 1,524 mg
- Cholesterol
- 180 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This smoky, savory rub makes 4 tablespoons (45 g), enough to season 4 thick-cut pork chops. Choose the thin- or thick-chop method below, and finish with the optional buttery pan sauce.
Smoked paprika, garlic and onion powder, oregano, mustard, cumin and sage give the seasoning its warm color and savory flavor.
The rub also works with smaller, thinner chops. Season both sides and the edges, then shake off any excess before cooking.
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