This is just a great, simple pork rub that can be used to season any pork chop.
A super-handy recipe to know!
(For my everyday pork marinade,see here.
Pork rub seasoning
This is a reader-favourite recipe included by popular demand in my debut cookbookDinner!
But I always hesitate to share it, thinking,Meh!
Its too easy!I mean, the recipe directions would be: Mix.
Well, sort of!
Thosearethe directions for the pork rub.
But I do actually show you how to use it too!!
Pork rub seasoning
Youve got a flavoured butter to use as the sauce!
Ingredients in pork rub
Heres what goes in this pork seasoning.
Paprika The recipe calls for smoked paprika, ideally.
If it sticks, it stays! Shake off excess before cooking.
The smoked flavour brings a little something extra to this pork seasoning.
Sub: Its totally fine to use normal or sweet paprika instead.
Or hot, if you dare!
Onion and garlic powder Sub: Double up on either if you are missing one.
I dont recommend making this if youre missing both as they really give the rub the depth it needs.
If youre out, try mypork marinadeinstead!
Pork rub Just mix the spices together.
Keep it in an airtight container if you dont plan to use it straight away.
Season pork with rub Pat the pork dry with paper towels.
Dry meat will sear more nicely than wet meat.
Also, if its too wet, contrary to what you might assume the seasoning doesnt stick as well.
It sort of cakes and tends to smear off.
Sprinkle the seasoning over both sides of the pork, and rub lightly with your fingers to distribute it.
Then press the sides of the pork into the leftover rub on the plate to coat them too.
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.
Sear sides(for thick chops) Heat oil in a heavy based skillet over medium high heat.
I use my cast iron pan (its a Lodge,see here).
This key in of pan has excellent heat retention and distribution for searing proteins.
Vintage pans aside, theyre also extremely good value!
Cook chopsForthin chopsabout 1.75 cm / 0.7 or less, cook them entirely on the stove.
Internal temperature of cooked pork Aim for 65C/149F.
This is the pull temperature, ie.
the target temperature at which the pork should be removed from the oven or stove.
Rest 3 minutes Resting cooked proteins is essential to allow the meat juices to redistribute throughout the meat fibres.
If you dont rest meat, the juices will run out onto the plate when you cut into it.
We want the juice to remain in the meat so it ends up in our mouth!
It becomes a lovely reddish colour and its packed with flavour!
HOW GOOD DOES THAT BUTTER SAUCE LOOK!!
(Thats not even a question, its a fact.)
Serve on starchy vehicle of choice to soak up the butter and pork juices.
Some options for you:
Starchy vehicle side dish options
Enjoy!
But I thought it might be helpful to see how I cook thick(ish) pork chops.
And how TASTY it looks!!
(Especially with the butter sauce).
This recipe features in mydebut cookbook Dinner.
The book is mostly new recipes, but this is a reader favourite included by popular demand!
So still only kale and cucumber you dont like, eh?
Prevent screen from sleeping
