Just a great Pork Rub
Ingredients
Pork rub (subs Note 1):
- 1 tbsp smoked paprika
- 2 1/4 tsp salt (cooking/kosher salt, Note 2)
- 3/4 tsp black pepper
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp dried oregano
- 3/4 tsp mustard powder
- 1/2 tsp cumin powder
- 1/2 tsp sage powder
Pork:
- 4 pork chops, any type (pictured: pork cutlets, 220g/7oz each, 2cm / 0.8″ thick) (Note 3)
- 1 1/2 tbsp olive oil (per batch you cook)
- 50g / 4 tbsp unsalted butter (for flavoured butter sauce, 15 g / 1 tbsp per chop)
Instructions
- 1
Mix spices in a small bowl. Keeps for weeks – even months! (Whatever the shelf life of the spices is you used).
- 2
Pat pork chops dry. Sprinkle then use your fingers to lightly rub the seasoning on both sides, as well as the sides. Shake off excess. Cook per below.
- 3
Cooking thin pork chops – up to 1.75 cm / 0.7″ thick (Note 3): - Place a rack over a tray. (Note 4)
- 4
Cooking thin pork chops – up to 1.75 cm / 0.7″ thick (Note 3): - Heat oil in a heavy based skillet over medium-high heat.
- 5
Cooking thin pork chops – up to 1.75 cm / 0.7″ thick (Note 3): - Cook pork chops for 3 minutes on each side until deep golden. Don't crowd the pan else the pork will stew instead of sear!
- 6
Cooking thin pork chops – up to 1.75 cm / 0.7″ thick (Note 3): - Rest on rack for 3 minutes.
- 7
Cooking thin pork chops – up to 1.75 cm / 0.7″ thick (Note 3): - Melt butter in skillet, stirring to dissolve rub left in pan into the butter. Serve over pork!
- 8
Cooking THICK pork chops – 2cm / 0.8″+ (Note 3): - Preheat oven to 200°C/390°F (180°C fan). Place a rack over a tray. (Note 4)
- 9
Cooking THICK pork chops – 2cm / 0.8″+ (Note 3): - Heat oil in a heavy based skillet over medium high heat.
- 10
Cooking THICK pork chops – 2cm / 0.8″+ (Note 3): - Use tongs to sear the edge of the chops (fat strip), rotating as you go, until you get nice colour all around, about 3 minutes in total (see video demo). Then sear each side for 2 minutes until golden.
- 11
Cooking THICK pork chops – 2cm / 0.8″+ (Note 3): - Put pan into the oven and allow to finish cooking for 3 minutes or until the internal temperature reaches 65°C/149°F. Remove pork and rest 3 minutes on rack.
- 12
Cooking THICK pork chops – 2cm / 0.8″+ (Note 3): - Melt butter in skillet, stirring to dissolve rub left in pan into the butter. Serve over pork!
