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Recipe video above. This is a real great all-rounder rub for pork chops. It gives the pork great flavour, a lovely warm red colour, and if you throw a knob of butter in at the end, you get a tasty flavoured sauce too!There's enough spices in the rub so that if you're missing one or two, the rub will still be tasty, see Note 1.Makes 4 tablespoons / 45g of rub which will season 4 thick-cut chops. Keeps for the shelf life of the spices you used.
View original recipe on recipetineats.comRub: Mix spices in a small bowl. Keeps for weeks - even months! (Whatever the shelf life of the spices is you used).
Using pork rub: 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.
Place a rack over a tray. (Note 4)
Heat oil in a heavy based skillet over medium-high heat.
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!
Rest on rack for 3 minutes.
Melt butter in skillet, stirring to dissolve rub left in pan into the butter. Serve over pork!
Preheat oven to 200°C/390°F (180°C fan). Place a rack over a tray. (Note 4)
Heat oil in a heavy based skillet over medium high heat.
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.
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.
Melt butter in skillet, stirring to dissolve rub left in pan into the butter. Serve over pork!
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