Recipe Manager
Home
Add Recipe
Calendar
Grocery List
Pantry
Import
Edit Recipe
Title
*
Description
For the juiciest, most golden pork chops, a few things need to happen. Dry brining, or rubbing the meat with salt (and in this case, spices) at least 4 hours ahead of cooking, results in deeply seasoned chops that won’t be dry. Here, a mixture of common pantry spices make for a flavorful, barbecue-inspired blend. A little brown sugar in the brine, a pat of butter in the skillet and a quick high-heat sear ensures a browned crust. From there, the pork chops are baked just shy of doneness; they’ll come to temperature as they rest. Use bone-in or boneless chops that are somewhere between 3/4- and 1-inch thick. Serve these alongside classic mashed potatoes, applesauce and a simple green vegetable, such as green beans.
Ingredients
(one per line)
2teaspoons kosher salt (such as Diamond Crystal) 2teaspoons brown sugar 2teaspoons sweet or smoked paprika or a combination 1teaspoon garlic powder 1teaspoon ground mustard 1/4teaspoon black pepper 4boneless pork chops (about 1 1/2 pounds) or bone-in pork chops (about 2 pounds), 3/4- to 1-inch thick (see Tip) 1tablespoon vegetable oil, plus more if needed 1tablespoon butter (optional) Chopped fresh parsley, for serving (optional)
Directions
In a medium bowl, combine salt, brown sugar, paprika, garlic powder, ground mustard and pepper. Mix with fingers, breaking up any clumps, until blended. Pat pork chops dry with paper towels then place in the bowl. Rub all over with the spice mixture, turning a few times to make sure the chops are evenly coated. Cover bowl with plastic wrap or foil and refrigerate for at least 4 hours or overnight. (Alternatively, transfer pork to a large resealable plastic bag, if needed for fridge space.) About 30 minutes before cooking, remove pork from the fridge to take off the chill. Heat oven to 400 degrees. Heat a large (12-inch) cast-iron or oven-safe skillet over high heat. When hot, add the oil. Add the pork chops to the skillet and cook until browned on the first side, about 2 minutes. Flip and cook for 1 minute, adding more oil or butter if the pan is dry, then transfer the skillet to the oven. Bake until the pork reaches 140 degrees, 4 to 6 minutes. Using an oven mitt, carefully remove the skillet from the oven and transfer the chops and any pan juices to a platter or individual plates to rest for 5 minutes; the temperature will increase to 145 degrees. Garnish with parsley, if using, and serve immediately.
Notes
If using bone-in pork chops, make sure they’re ¾- to 1-inch thick (not thick-cut pork chops). These are sometimes called rib-cut chops (not center-cut) and are often found alongside boneless pork chops.
Source URL
Image URL
Upload Photo
(JPEG, PNG, or WebP, max 10MB)
Prep Time (min)
Cook Time (min)
Servings
Rating
—
1 — ★
2 — ★★
3 — ★★★
4 — ★★★★
5 — ★★★★★
Difficulty
—
Easy
Medium
Hard
Cuisine
Categories
(comma-separated)
Nutritional Info
(optional)
+ Add Row
Save Recipe
Cancel
0
timers