Tardy Tasty Tuesday – Pork Chops
I once again have proved the stereotype of blonde air-headedness to be true. I didn’t even realize yesterday was Tuesday! It wasn’t until I looked at my calendar today, saw it was Wednesday, and was like “oh, I guess Tuesday already happened this week… wait, Tuesday already happened?! Ack!”
Thus, the Tardy Tasty Tuesday. And, the reason why this week’s recipe will be what I’ve made for dinner on Wednesday. Sorry. But, at least I didn’t remember on, say, Friday or something. You will still get your weekly food fix.
So, what is it this week? Pork chops. Sweet, smoky, spicy, delicious, glazey, delectable pork chops. Mmmmmmm…. my house still smells like them, and I do not mind it in the least.
Seriously, these chops are super easy to make, and pretty cheap if you just use what you’ve already got lurking in your spice cabinet. The basic idea with this recipe is that you take 1/4 C of brown sugar and add 1/2 tsp each of whatever other spices you want to it, rub it on the meat, and toss it in a skillet. Make them sweet and savory. Go for sweet and spicy. Do whatever you like. Then, let the heat work its magic until… ta-da! You’ve got yummy glazed chops.
This rub makes enough for about 4 chops (I like center cut, somewhere between 3/4 – 1 inch thick, or a good pork cutlet). Here’s the combination of spices I used in my rub:
- 1/4 C brown sugar (dark or light is fine, whatever you like best)
- 1/2 tsp Cayenne powder or chili flakes
- 1/2 tsp garlic powder (or a few fresh cloves, minced, if that’s what you have on hand)
- 1/2 tsp paprika (my favorite is smoked, but regular works fine, too!)
- 1/2 tsp salt
- 1/2 tsp cinnamon
- several cranks of fresh cracked black pepper
1. Go ahead and preheat your oven to 350 F. Take all of your dry ingredients and mix them well in a bowl – this will be your spice rub.
2. Get out your pork chops and rub your spice blend over them thoroughly – you want to use up the whole bowl.
3. Heat up a couple tablespoons of olive oil in a skillet on med-high heat. Once nice and hot, add your pork chops to the pan and cook for roughly 5 minutes each side, until nicely browned and a glaze starts forming.
4. If your skillet happens to be oven-safe, then go ahead and place it in the oven for another 5 minutes or so, to be sure your chops are cooked all the way through. (If your skillet isn’t oven-safe – plastic handled or teflon usually are not – just transfer the chops to a baking sheet lined with foil, and place that in the oven. Make sure you transfer all juices from your skillet as well.)
5. Remove pork chops from the oven and you’re ready to serve! And, don’t forget to drag the chops around in the juices and glaze in the bottom of the pan before plating. It’s the best part! 🙂 (The extra sauce tastes pretty darn good drizzled on top of some mashed potatoes or brussel sprouts, too.)
*** If you want to skip the oven step, you can – just cook them in your skillet a bit longer, and check to be sure they’re cooked all the way through. I’ve done it both ways, and both taste great. The oven time just helps caramelize the sauce a bit more. ***