Just a great Pork Rub
User Reviews
5
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Prep Time
5 mins
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Cook Time
12 mins
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Servings
4
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Calories
511 kcal
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Course
Main Course
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Cuisine
American
Just a great Pork Rub
Description
The "Just a great Pork Rub" recipe combines a variety of dried spices and herbs, including smoked paprika, salt, black pepper, garlic powder, onion powder, oregano, mustard powder, cumin, and sage. This careful mix is meant to be applied generously to pork chops or cutlets by patting the meat dry and rubbing the spice blend evenly over all surfaces. This creates a flavorful and aromatic crust on the meat when cooked.
For thinner pork chops (up to about 1.75 cm thick), the chops can be cooked entirely on the stovetop over medium-high heat until a deep golden brown crust forms on both sides, preserving juiciness. Thicker chops require searing on the stove and finishing in the oven to reach the ideal internal temperature without overcooking. After cooking, resting the meat on a rack helps maintain the seasoning on all sides. Butter melted in the pan can be used to create a simple sauce enriched with pan spices, enhancing flavor and texture.
The rub is versatile and has seasoning substitutes suggested for various spices. Techniques like adjusting salt type and cooling methods ensure maximum flavor retention. Resting the cooked meat on a rack prevents accumulation of moisture beneath, which might dull the rub’s crispness. Cooking to an internal temperature of around 65°C before resting ensures juiciness with no pink remaining, a helpful guideline for home cooks.
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 oregano dried
- 3/4 tsp mustard powder
- 1/2 tsp cumin powder
- 1/2 tsp sage powder
Pork:
- 4 pork chops pictured: pork cutlets, 220g/7oz each, 2cm / 0.8" thick) (Note 3, any type
- 1 1/2 tbsp olive oil (per batch you cook)
- 50g / 4 tbsp butter for flavoured butter sauce, 15 g / 1 tbsp per chop, unsalted
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
- Table salt is finer than kosher salt; reduce amount accordingly if substituting.
- Cook pork chops to an internal temperature of 65°C (149°F) before resting for optimal juiciness.
- Rest cooked pork chops on a rack, not a plate, to keep the rub's crust intact.
- Variations in rub spices are possible; onion and garlic powder can be doubled, and smoked paprika may be swapped for sweet or hot versions.
- Thick chops need finishing in the oven after searing to ensure even cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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