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.
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:
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!
Perfectly roasted pork chops with an all purpose pork rub consisting of dry spices, peppers and herbs.
For the Pork Rub
For the Pickled Red Onions (optional)
Making the Pickled Red Onions (optional)
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