Another quick weekday protein out of my recipe stash. This BBQ rubbed pork chops recipe is on the table in 30 minutes, including the measuring. I make a double batch of the rub and also use it on salmon. Once the chops are cooked, it’s only slightly spicy but you might call it earthy-zesty. Resist the natural urge to either substitute boneless chops or to grill them… they don’t turn out as well. Kinda rubbery actually. As far as a skillet, my cast iron skillet arsenal gets a work out around my kitchen so use that if you have it.
Serve it with some sauteed veggies on the side with my Kale Caesar Salad.
BBQ-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 or 1 teaspoon oil of choice
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 or cast iron skillet over medium-high heat. Make sure it’s big enough not to crowd the chops. Coat it with cooking spray or oil if using cast iron.
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 a hearty red blend, preferably with a zinfandel base.
