MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baked Pork Chops
Categories: Poultry, Herbs, Chilies
Yield: 4 Servings
2 ts Kosher salt
2 ts Brown sugar
2 ts Paprika
1 ts Garlic powder
1 ts Ground mustard
1/4 ts Black pepper
4 Boneless pork chops
- (6 oz ea); 3/4 to 1" thick
1 tb Vegetable oil; plus more if
- needed
1 tb Butter (optional)
Fresh parsley; chopped, to
- serve (optional)
In a medium bowl, combine salt, brown sugar, paprika, garlic
powder, ground mustard, and pepper. Mix with fingers, breaking up
any clumps, until blended.
Pat pork chops dry with paper towels then place in the bowl. Rub
all over with the spice mixture, turning a few times to make sure
the chops are evenly coated. Cover bowl with plastic wrap or foil
and refrigerate for at least 4 hours or overnight. (Alternatively,
transfer pork to a large resealable plastic bag, if needed for
fridge space.) About 30 minutes before cooking, remove pork from
the fridge to take off the chill.
Set oven @ 400 F/205 C.
Heat a large (12") cast-iron or oven-safe skillet over high heat.
When hot, add the oil. Add the pork chops to the skillet and cook
until browned on the first side, about 2 minutes. Flip and cook for
1 minute, adding more oil or butter if the pan is dry, then
transfer the skillet to the oven. Bake until the pork reaches
140 F, 4 to 6 minutes. Using an oven mitt, carefully remove the
skillet from the oven and transfer the chops and any pan juices to
a platter or individual plates to rest for 5 minutes; the
temperature will increase to 145 F. Garnish with parsley, if using,
and serve immediately.
Recipe by Melissa Knific
Recipe FROM:
https://cooking.nytimes.com
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