Spice-Rubbed Pork Chops

Spice-Rubbed Pork Chops

Spice-Rubbed Pork Chops

Tangy, sweet peach jam balances the richness of these pan-fried spiced pork chops. Store them, marinade and all, in zip-top bags to transport.James Roper

Tangy, sweet peach jam balances the richness of these pan-fried spiced pork chops. This recipe first appeared in our March 2014 issue with the story A Change of Seasons.

Spice-Rubbed Pork Chops
Tangy, sweet peach jam balances the richness of these pan-fried spiced pork chops.
Yield: serves 8

Ingredients

  • 8 bone-in pork chops, about 1″ thick (10 oz. each)
  • 2 tbsp. garlic powder
  • 2 tbsp. ground mustard
  • 1 tbsp. smoked paprika
  • 2 tsp. freshly ground black pepper
  • Kosher salt, to taste
  • 13 cup olive oil
  • Peach jam, for serving (optional)

Instructions

  1. Place pork chops in a 9″ × 13″ baking dish. Mix garlic powder, ground mustard, paprika, pepper, and salt in a bowl; rub over pork chops. Cover with plastic wrap; let sit at room temperature up to 1 hour or chill overnight.
  2. Heat 3 tbsp. oil in a 12″ cast iron skillet over medium-high heat. Working in batches and adding more oil as needed, cook pork chops, flipping once, until browned and cooked through, about 10 minutes. Transfer to a serving platter; serve with peach jam, if you like.