Recipe: Barbecue-rubbed pork chops

Barbecue rubbed pork chopsYet another quick weekday protein out of my recipe stash. Done in 30 minutes, including the measuring. I make a double batch of the rub and also use it on salmon. It’s only slightly spicy but you might call it earthy-zesty. Resist the natural urges to either substitute boneless chops or to grill them… they don’t turn out as well. I adopted this from a recipe in Cooking Light Magazine.

Barbecue-rubbed pork chops

2 teaspoons light brown sugar
1 teaspoon salt
1 teaspoon paprika
1 teaspoon chili powder (I use Mexican-style — it’s a bit spicier)
3/4 teaspoon garlic powder
3/4 teaspoon cumin
1/4 teaspoon dry mustard
1/8 teaspoon allspice
1/8 teaspoon ground red pepper (cayenne)
4 (6-ounce) bone-in, center cut pork chops
Cooking spray

1. Combine all ingredients except pork chops and spray in a small bowl. Sprinkle liberally over both sides of chops.
2. Heat a large saute pan over medium-high heat. Make sure it’s big enough not to crowd the chops. Coat it with cooking spray.
3. Add pork to pan and cook for 2 minutes each side or until browned. Reduce heat to medium and cook for around 8 minutes, or until done. Turn chops once.
4. Remove from pan and let stand 3-4 minutes to let juices settle.

Serve this with Clayhouse Adobe Red or Brazin Old Vine Zinfandel

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