Pan-fried, then quickly roasted pork chops with this dry rub is nothing but extraordinary, especially because it's so darn easy to make. Have a few bottles of infused olive oil on hand to everyone can do their own custom drizzle.
1 tbsp smoked paprika (or plain for less spicy heat)
2-1/4 tsp salt
3/4 tsp black pepper
2 tsp Purple Stripe Garlic Powder
1 tsp onion powder
1 tsp dried oregano
3/4 tsp mustard powder
1/2 tsp ground cumin
1/2 tsp ground sage
4 thick pork chops, bone in
1 1/2 tbsp extra virgin olive oil for cooking
Preheat oven to 400 degrees. Place dry spices, salt and pepper in small bowl. Whisk to blend completely. Dry pork chops with paper towel. Sprinkle rub on both sides with your fingers. Lightly rub in and then shake off excess. Place cast iron skillet on medium-high heat, adding olive oil. When heated, place chops two at a time in pan and sear until golden, about 2 minutes per side. Use tongs to sear the edges. You want nice colour all around. To finish chops place them on a baking rack on rimmed baking sheet. Place in oven and allow them to finish cooking for roughly 3 minutes, until internal temperature is 150 degrees. Remove and rest on rack. Serve immediately with your favourite infused oil drizzle.
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