#Pork chops recipe how to

Internal temperature of cooked pork – Aim for 65☌/149☏. Why? Because otherwise you end up with a thick band of overcooked pork by the time the inside is cooked through. For thick chops 2cm / 0.8″+, sear on the stove until they are a lovely deep golden brown all over, then finish in the oven. You won’t need to do this with thinner chops as the radiant heat from the skillet / fat splatter will colour the sides.Ĭook chops – For thin chops about 1.75 cm / 0.7″ or less, cook them entirely on the stove. Hold the chops in the skillet using tongs and sear for about 3 minutes, moving the point of contact to get all surfaces, until you get some nice colour on it. If you’re cooking thick chops (2cm / 0.8″+), start by searing the sides first to get some colour on the meat / fat. Vintage pans aside, they’re also extremely good value! This type of pan has excellent heat retention and distribution for searing proteins. I use my cast iron pan (it’s a Lodge, see here). Sear sides (for thick chops) – Heat oil in a heavy based skillet over medium high heat. How much rub to put on? Whatever sticks, stays! Shake off the excess before cooking otherwise it will come off in the pan and burn. Then press the sides of the pork into the leftover rub on the plate to coat them too. Sprinkle the seasoning over both sides of the pork, and rub lightly with your fingers to distribute it. Also, if it’s too wet, contrary to what you might assume the seasoning doesn’t stick as well. Dry meat will sear more nicely than wet meat. Season pork with rub – Pat the pork dry with paper towels.

Keep it in an airtight container if you don’t plan to use it straight away.

#Pork chops recipe how to

I know you don’t need step photos for how to make the pork rub! 😂 But I thought you might find it useful to see how to apply it, and how to cook thin vs thick-cut chops. Months! Whatever the shelf life of your spices are, as long as you keep it in an airtight jar in a cool, dry place out of direct sunlight. This makes 4 tablespoons of seasoning which is enough for 4 BIG, thickly cut pork chops or 6 smaller, thinner chops. Sage – Sub: Coriander powder or extra mustard powder Mustard powder – Sub: 1/4 tsp extra onion or garlic powder Oregano – Sub: 1 tsp mixed herb, or 1/2 tsp thyme or rosemary If you’re out, try my pork marinade instead! (Also made from pantry ingredients) I don’t recommend making this if you’re missing both as they really give the rub the depth it needs. Onion and garlic powder – Sub: Double up on either if you are missing one. Sub: It’s totally fine to use normal or sweet paprika instead. The smoked flavour brings a little something extra to this pork seasoning. Paprika – The recipe calls for smoked paprika, ideally. These are all fairly common pantry spices so rather than talking through each of them, I’ll list the substitution options. There’s no sugar in this pork rub because I find it just burns before you get a nice caramelisation on the crust. And here’s the cherry on this sundae: While the pork is resting, melt a bit of butter in the same skillet and voila! You’ve got a flavoured butter to use as the sauce! Pork rub seasoning If it sticks, it stays! Shake off excess before cooking. The seasoning adds great savoury flavour to any type of pork chops, as well as staining the pork a lovely warm deep golden brown. There’s enough spices in it that it’s no big deal if you happen to be missing one or two, as there are plenty of substitution options. I think you’ll all like this pork rub because for one, it’s made with spices you probably already have.

But I do actually show you how to use it too!! About this pork rub

Well, sort of! Those are the directions for the pork rub. But I always hesitate to share it, thinking, “Meh! It’s too easy!” I mean, the recipe directions would be: “Mix. This recipe is one of those that I think of as a “life essential” because it’s an instant, no-brainer way to add bags of flavour to pan-fried pork. This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Pork rub A super-handy recipe to know! (For my everyday pork marinade, see here. It adds terrific flavour and colour, and if you throw in a knob of butter at the end it also forms a zero-effort, tasty sauce. This is just a great, simple pork rub that can be used to season any pork chop.