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Total Time
45mins
Prep 15 mins
Cook 30 mins

From "The Homesick Texan's Family Table" cookbook. This rub results in a smoky, juicy and slightly sweet chop. Prep time does not include refrigeration time.

Ingredients Nutrition

Directions

  1. Mix together the salt through allspice. Coat each pork chop with the rub, covering both sides generously. Reserve any leftover rub for a future use. Place the pork chops in a plastic food storage bag and refrigerate for 8 hours.
  2. To cook the pork chops, remove them from the refrigerator and allow to come to room temperature, about 30 minutes. Preheat the oven to 350 degrees F.
  3. In a large ovenproof skillet, heat the vegetable oil over medium-low heat. Add the pork chops, and cook on each side for 5 minutes. Place the skillet in the oven and cook the pork chops for 15 minutes, uncovered, or until a meat thermometer reads 145 degrees F. Allow to rest for 10 minutes before serving (there will be carry-over cooking).
Most Helpful

5 5

I prepared this as written only replacing 1/2 teaspoon of paprika with Spanish smoked paprika. Mighty tasty on pork chops from a local source. Served with hasselback potatotes, steamed corn and green beans, side salad. Made for the winner of the Football Pool. Congratulations!