Just a great Pork Rub
User Reviews
5.0
117 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Servings
4
-
Calories
511 kcal
-
Course
Main Course
-
Cuisine
American
Just a great Pork Rub
Report
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.
Share:
Ingredients
Pork rub (subs Note 1):
- 1 tbsp smoked paprika
- 2 1/4 tsp salt (cooking/kosher salt, Note 2)
- 3/4 tsp black pepper
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp dried oregano
- 3/4 tsp mustard powder
- 1/2 tsp cumin powder
- 1/2 tsp sage powder
Pork:
- 4 pork chops, any type (pictured: pork cutlets, 220g/7oz each, 2cm / 0.8" thick) (Note 3)
- 1 1/2 tbsp olive oil (per batch you cook)
- 50g / 4 tbsp unsalted butter (for flavoured butter sauce, 15 g / 1 tbsp per chop)
Add to Shopping List
Instructions
- Rub: 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.
Cooking thin pork chops - up to 1.75 cm / 0.7" thick (Note 3):
- 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!
Cooking THICK pork chops - 2cm / 0.8"+ (Note 3):
- 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!
Notes
- Rub spice substitutes:
- Salt - If you only have table salt, use 1 3/4 tsp. This is because table salt grains are so much finer than cooking salt, so 1 tsp cooking salt = approx 3/4 tsp table salt by weight. See in post for more on this.
- Cooking pork chops: Take out of oven / off stove at internal cooked temperature of 65°C/149°F. This will rise during rest by around 5°C (9°F) to 70°C (158°F) which is optimum juiciness with no pink (see close up photos in post).
- Resting on rack - This is better than resting on a plate as the rub stays on the underside better. If you rest on a plate, the underside sweats and rub flavour comes off. (I don't always rest on rack because, well, it's extra washing up. But for this one, it's worth it!)
- Smoked paprika: Sub normal or sweet, or hot if you dare!
- Onion and garlic powder: Double up on either if you are missing one. I don't recommend making this if you're missing both. Maybe try my pork marinade instead? (Also pantry ingredients)
- Oregano: 1 tsp mixed herb, or 1/2 tsp thyme or rosemary
- Mustard powder: 1/4 tsp extra onion or garlic powder
- Cumin: Coriander powder
- Sage: Coriander powder or extra mustard powder
- Thin chops - around 1.75 cm / 0.7" thick or less can be fully cooked on the stove. 1.75 cm / 0.7" will take around 7 minutes in total, thin ones will take around 4 minutes.
- Thick chops - 2cm / 0.8"+ (like pictured in post), start it on the stove and finish in the oven at 180°C/350°F until target internal temperature of 65°C/149°F is achieved. The chops I used only took 3 minutes (the residual heat in the skillet helps).
Nutrition Information
Show Details
Calories
511cal
(26%)
Carbohydrates
3g
(1%)
Protein
48g
(96%)
Fat
33g
(51%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
180mg
(60%)
Sodium
1524mg
(64%)
Potassium
904mg
(26%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1260IU
(25%)
Vitamin C
1mg
(1%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511cal | 26% |
| Carbohydrates | 3g | 1% |
| Protein | 48g | 96% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 180mg | 60% |
| Sodium | 1524mg | 64% |
| Potassium | 904mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1260IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
117 reviews
Excellent
Other Recipes
You'll Also Love
