Mains

November 22, 2021

Rubbed and Roasted Pork Chop

Rubbed and Roasted Pork Chop

Sometimes there just isn't anything quite like a roasted pork chop. The perfect balance of meat and fat leaves you with a terrifically moist and juicy cut of meat. When cooked bone-in, the bone releases all of its juice and flavor into the meat and helps retain everything that typically runs out during cooking.

When we cook our pork chops we often like to mix up a little dried-spice rub to coat the chop. We do this because the spice mixture helps to cut through the richness of the chop and our spice mixture complements the pork with an exquisite, almost barbeque-like flavor.

It's all in the pork chop rub

Like we said, the star of the show here really is the rub. And what's so great about it is that the rub doesn't just have to be used for chops. You can use it for various cuts of pork. There are two ways you could go about making your rub:

  • The first, make a "batch" of the rub, use it to coat the chop, and then grill, sear or roast the chop to your liking. You can then store the rest of the rub in a dry, airtight container until the next time you need it. Basically creating your own condiment here!

  • The second, is more of a quick application or "to order". This is when you'll probably only make a couple of the pork chops and most likely won't use the rub again until next time you make this recipe.  When we rub various meats at home, we typically use this application because it is quicker. For this, you season the chop with salt and pepper first and once the chop starts to release some of its moisture, you sprinkle the spices onto each side of the chops. Just make sure you tap off the excess rub so that the rub doesn't overpower the pork. The key is to add just enough of the rub to provide complementary flavors but not so much that the rub as all you can taste.

Tips for Cooking Pork Chops

  • Laying the chops on the pan: Once your pork chops have a nice layer of the rub, you'll want to heat a heavy bottom sauté pan on high heat, add your oil and then lay the chops into the pan.

  • Adjusting the heat: The key here is to turn the heat down to medium-low and let the pork chops cook for about 6 - 8 minutes and to resist the urge to move the pork chop too often.

  • Knowing when the pork chops are done: Once the chops have a nice and even crust on one side, flip them gently in the pan and repeat the process, cooking for 4-6 minutes on the second side, cooking the pork chops to about 135-140 F. The chops will be done when both sides are seared nicely and the center is about 135-140 F.

Serving the Pork Chops

We love pairing the pork chops with Stewed Pork and White Beans. The reason being that the side is hearty enough to stand up to the pork and makes a natural pairing with the pork in the white beans.

To offset the heaviness and richness of this dish, we like to serve it with some sharp, fresh greens such as arugula or mustard greens and a pickled vegetable such as pickled red onions or pickled cabbage.  


These pork chops make for an easy weeknight meal! We make them all of the time and now you can too :)

Cheers and eat well!

Rubbed and Roasted Pork Chop

Perfectly roasted pork chops with an all purpose pork rub consisting of dry spices, peppers and herbs.

Author:

Jamie Imlah

Prep:

10

min

cook:

15

min

total:

25

min

serves:

2

Ingredients

For the Pork Rub

  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground mustard
  • ½ teaspoon paprika
  • ¼ teaspoon chipotle powder
  • 2 each bone-in pork chops (6-8 ounces each)
  • Kosher salt to taste (about ½ teaspoon per chop)
  • Cracked black pepper to taste (about 4 cracks per chop)

For the Pickled Red Onions (optional)

  • 3 cups water
  • 1 ½ cups rice vinegar
  • 1 ¼ cups granulated sugar
  • 6 tablespoons kosher salt
  • 6 large Red onions (peeled and sliced into thin rings)
  • 2 cloves
  • ½ Pod star anise

Instructions

  1. Take the pork chops out and put them on a sheet tray or cookie sheet and pat dry with a paper towel.
  2. Liberally season both sides of each pork chop with salt and crack 2 cracks of your pepper mill (or 1 pinch) of black pepper on each side. Let it sit for about 5 minutes.
  3. After the 5 minutes have passed, we will “rub” the pork chop. If you made the rub separately, lightly dredge the chop on both sides, shaking off the excess rub. If you didn't make the rub beforehand, lightly sprinkle the onion powder onto one side of the pork chop. Next do the same with the garlic powder, then the cumin, coriander, ground mustard, paprika and chipotle powder.
  4. Flip the chop and do the same thing on the other side. Gently tap the pork chop and shake off excess rub that doesn't adhere to the chop.
  5. Put a heavy-bottom saute pan or cast-iron skillet on the stove and turn the heat on to medium-high. You want to get the pan hot enough so that you hear a sizzle when you put the chops into the pan but do not want the pan smoking.
  6. Once the pan is hot enough, add about 1 tablespoon of your cooking oil to the pan and then gently lay the chops into the pan, making sure to push the chop down so all of the side is flat against the pan.
  7. Turn the heat down to medium-low and let the chops cook for about 6-8 minutes. You want to develop a nice golden brown crust on the side facedown in the pan.
  8. Once the chops have a nice and even crust on one side, flip them gently in the pan and repeat the process, cooking for 4-6 minutes on the second side. The chops will be done when both sides are seared nicely and the center is about 135-140 F.
  9. Once the chops are cooked, allow them to sit at room temperature for about 10 minutes to allow the juices to redistribute throughout the chop before cutting and eating.

Making the Pickled Red Onions (optional)

  1. Add the water, rice vinegar, salt and sugar to a small sauce pot and heat on medium heat, stirring occasionally until everything is dissolved and the mixture comes to a weak simmer. (Do not boil)
  2. In the meantime, peel and slice the red onions into thin rings. You want the rings to be just about as thin as you can get them while keeping the connected onion rings. Once cut, put the onions into the vessel you plan on storing the pickles in. (Mason Jar)(Deli Container)
  3. Add the cloves and star anise to the onions.
  4. When the liquid starts to simmer, pour the brine over the onions and mix lightly to ensure all the onions are submerged.
  5. Put a lid on the container and store in the fridge overnight until fully chilled.

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