Pan Seared Pork Chops
Ingredients
Pork Rub:
- 1 tablespoon sweet or smoked paprika
- 2 teaspoons sea salt or kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon mustard powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
Instructions
- In a small mixing bowl, combine the pork rub ingredients. Set aside.
- Pat dry the pork chops with paper towels and season them on both side with the spice rub. Use your fingers to lightly rub the seasoning all over the pork.
- Heat the oil and butter in a large cast iron skillet (or any skillet) over medium-high heat.
- Add the pork chops to the hot skillet.
- Lightly press the pork chops down into the pan to get a nice sear. Cook for about 4 minutes or until a light golden crust forms.
- With kitchen tongs, flip the chops to their sides, one at a time, pressing down each side into the pan for about a minute. This cooks and renders the fatty sides of the pork chops.
- Lower the heat to medium and using kitchen tongs, flip and sear the other side of the pork chops. Cook for 3-4 minutes or until the pork reaches and internal temperature of 135℉ to 140℉
- Transfer the pork chops to a plate or cutting board and tent them with aluminum foil.
- Allow the pork to rest for 10 minutes before serving.
Notes
- Before pan-frying the pork chops, allow them to come to room temperature for about 10 – 20 minutes. You can pat dry them and season them while bringing them to room temperature so the seasoning has time to penetrate the meat.
Nutrition
Calories: 1068 kcal, Carbohydrates: 12 g, Protein: 123 g, Fat: 57 g, Saturated Fat: 23 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 25 g, Trans Fat: 1 g, Cholesterol: 414 mg, Sodium: 5106 mg, Potassium: 2397 mg, Fiber: 5 g, Sugar: 1 g, Vitamin A: 4200 IU, Vitamin C: 1 mg, Calcium: 113 mg, Iron: 6 mg
