Ingredients
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2 to 4 Pork ChopsBone-in Chops or Pork Loin Chops
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1/4 cup Brown Sugar
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2 Tbsp Smoked Paprika
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2 tsp Kosher Salt
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2 tsp Black Pepper
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2 tsp Ground Mustard Powder
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1 tsp Onion Powder
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1/2 tsp Garlic Powder
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to rub onto the chops Canola Oil
Directions
A properly seasoned and cooked pork chop is right up there near the top of my list of things I LOVE to eat. After years of fumbling around getting it wrong, I’ve been working on making the perfect pork chop. I may not be 100% there yet but I’m close!
It starts with a good brine. Please refer to the Brine for Pork Chops and Pork Loin recipe for more info.
The next important step is getting the right rub/seasoning for the chops. I’ve tried MANY over the years. My current favorite is from this recipe:
The recipe makes enough rub to cover two large, bone-in pork chops or 3 boneless pork loin chops. If you are making more chops then you will need to adjust the amount of rub that you are using.
And finally, the chops have to be cooked properly. I sear them on the grill, and then finish them in the oven using a meat thermometer to make sure I hit the right temperature every time.
Steps
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1
Done
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Brine your pork chops for about 2 hours using the Brine for Pork Chops and Pork Loin recipe. |
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2
Done
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Preheat your oven for 350 degrees and light your grill. Set your grill to "sear" or its highest setting and let it warm up for about 10 minutes. |
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3
Done
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Pat the pork chops dry with paper towels, and coat them with oil. |
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4
Done
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Mix all dry ingredients in a bowl and apply it to both sides and the edges of the pork chops. Cover them completely. |
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5
Done
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Sear the pork chops on the grill for 2 minutes on one side. Use your tongs to scrap under the pork chops and flip them over. Sear for another 2 minutes and then remove the pork chops from the grill. |
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6
Done
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Insert your temperature probes into the center of each pork chop. Place the chops into your preheated oven and cook each chop until it reaches your desired temperature. The FDA recommends that pork be cooked to a temperature of at least 145 degrees. I usually pull my chops out of the oven at about 140 degrees and allow them to rest for at least 5 minutes. The temperature in the chops will continue to rise during that resting time. |
