Today I wanted to share my super easy, and yet very delicious pork chop dry rub recipe. I have used this mostly for grilling on the bbq, but I have also used it for baking and frying my pork chops when I don’t want to be outside.
What a Great Deal
I usually end up cooking pork chops once or twice a month. They are really delicious and go on sale often. Yesterday I bought some for $1.57 a pound! Can’t beat that. I got enough pork chops to cover four meals for about 10 bucks.
I do love me a sale. It often dictates what we are having for dinner. I am 100% a meat lovin’ woman. When I walk into the grocery store I always start in the meat section. Once I have chosen that main dish, then I can worry about what goes with it.
I go to the grocery store a lot. Probably 3-5 times a week. That may seem strange to some people, I get a lot of flack for it here at home. I have good reason for it though.
One trip a week is usually for staples like bread, butter, tortillas, canned goods, etc.
The rest of the visits are either to pick up something I didn’t get on that last trip, or to get meat and vegetables. I like my vegetables and meat fresh. Yes, I do end up buying meat in bulk and freezing it, but I pretty much refuse to do this with any beef except hamburger.
It tends to discolor during the defrosting period more than other meats, and it freaks me out, so I don’t freeze beef.
And vegetables…no matter what my intentions are, for some reason I always end up throwing them away if I buy them ahead of time. If I feel like broccoli today, I better go get it and cook it tonight. If I buy it today for tomorrow I inevitably find it at the bottom of the crisper or the back of the fridge a week later in a not so pretty state.
So there it is. That is why I make so many trips to the grocery store! But in doing this I get to see sales that people who go once a week or less may have totally missed out on!
Back to the Pork Chops
Of course there a many, many ways you can season a pork chop, but for me I like to keep it simple and just highlight the natural juicy deliciousness of the pork.
The most important part is really to not overcook the pork chops. This is also a really hard skill to teach. There are some general guidelines you can go by, but the true cook time will vary depending on the heat source and the thickness of the chop itself.
Of course, you don’t want to under cook them either, but what seems to happen is that people are so afraid of not cooking them all the way they end up overdoing it. And, let me tell you, a dry leathery pork chop is not good.
I know people who claim they like it that way because they are so paranoid about it being under cooked. But when I convince these people to suck it up and just eat my meat, they can’t believe how juicy and wonderful a pork chop can be that is correctly cooked. Not under cooked and not overcooked.
My Pork Chop Dry Rub
This is for 3 average bone in 3/4″ thick pork chops:
- 1/2 tsp. Salt
- 1/8 tsp. Pepper
- 1 3/4 tsp. Garlic Powder
- 1/2 tsp. Paprika
- 2 tsp. Lemon Pepper
- 1/2 tsp. Cayenne Powder (optional)
All of these are pretty standard, but I did want to say a word about the lemon pepper. The best lemon pepper is the cheapo bright yellow Lemon Pepper you get at like the dollar store. Other “fancy” lemon peppers don’t even taste lemony and have way too much salt and pepper in them. So try to look for the most yellow (lemony) one you can find.
The Cayenne will add a nice little spice to your meal, but if you aren’t into that you can surely omit that ingredient.
With that said, you now want to sprinkle the rub all over your chops. Evenly coat them as best as you can on both sides.
With all of these cooking methods you want to make sure your pork chops reach the optimal internal temperature, which is 145-160 degrees. I would aim for the middle, about 150 for the perfect chop.
So, as I said, it is really hard to be exact, but for an average pork chop that is about 3/4″ thick I would cook it for about 20-30 minutes on the grill. But this depends greatly on your heat. I use charcoal and I rotate a lot. If you were to just let it sit there only fairly good heat it would most likely be done in about 5 or 6 minutes on each side.
Preheat the oven to 425 degrees. Place them on a pan or in a baking dish. Cook them for about 25 minutes. Take them out half way through and flip them. If they are thicker you may want to raise the temp to 475 instead of 425.
To fry them you want to use about 2-3 tablespoons of oil (I use canola oil) in a large skillet. Heat up the oil a bit, and then fry them on medium-high for about 4-5 minutes on each side. They should be golden brown on both sides, and come out nice and juicy with awesome flavor!
Thought I would suggest some hot sauces I like with my pork chops. Pork is really great because it is kind of in the middle. Some hot sauces I usually prefer with chicken go great with it, and even some sauces I usually use with beef pair up nicely.
I really like the La Anita X Hot Grilled hot sauce with these. But also think Franks Original goes well with them. The Trader Joe’s Habanero adds a nice bite to them also.
Sometimes I like to cut up my cooked pork chops and steam up some broccoli and rice to go with them. Then I usually put all that in a bowl and sometimes use some Tabasco Soy Sauce.
Or, more often than not, I use regular soy sauce and add my favorite Chili Garlic Sauce! I posted a picture of the jar. Make sure you get this brand…others are not the same, and not as good as this one. I will also try to add this to my Hot Sauce Shop so you can get some for yourself, if you don’t have some already.
If you liked this recipe you can also check out my Spicy Country Ribs recipe.
Well, I think that is pretty much it for this post. I hope you enjoy the rub and your delicious pork chops! Please feel free to leave me any comments, questions, or suggestions below.