5 from 78 votes
Just a great Pork Rub
This pork rub blends smoked paprika, salt, black pepper, garlic powder, onion powder, oregano, mustard powder, cumin, and sage for a balanced spice coat ideal for pork chops. The seasoning enhances pork's natural flavor with smoky, herbal, and earthy notes, and can be rubbed onto chops before searing and finishing with a butter sauce. The recipe includes methods for cooking both thin and thick pork chops to achieve a juicy, well-seasoned result with a golden crust.
Prep Time
5 mins
Cook Time
12 mins
Servings:
4
Calories:
511 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 511
% 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.