Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Just a great Pork Rub Recipe
That is only a nice, easy pork rub that can be utilized to season any pork chop. It provides terrific flavour and color, and when you throw in a knob of butter on the finish it additionally kinds a zero-effort, tasty sauce. A brilliant-handy recipe to know! (For my on a regular basis pork marinade, see right here.
It is a reader-favourite recipe included by in style demand in my debut cookbook “Dinner”!
It is a reader-favourite recipe included by in style demand in my debut cookbook “Dinner”!
This recipe is a type of that I consider as a “life important” as a result of it’s an on the spot, no-brainer means so as to add luggage of flavour to pan-fried pork. However I all the time hesitate to share it, considering, “Meh! It’s too simple!” I imply, the recipe instructions can be: “Combine. Use.” 😂
I’m joking. Properly, form of! These are the instructions for the pork rub. However I do truly present you the way to use it too!!
About this pork rub
I believe you’ll all like this pork rub as a result of for one, it’s made with spices you most likely have already got. There’s sufficient spices in it that it’s no huge deal when you occur to be lacking one or two, as there are many substitution choices.
The seasoning provides nice savoury flavour to any kind of pork chops, in addition to staining the pork a beautiful heat deep golden brown. And right here’s the cherry on this sundae: Whereas the pork is resting, soften a little bit of butter in the identical skillet and voila! You’ve obtained a flavoured butter to make use of because the sauce!
Right here’s what goes on this pork seasoning. There’s no sugar on this pork rub as a result of I discover it simply burns earlier than you get a pleasant caramelisation on the crust.
These are all pretty widespread pantry spices so somewhat than speaking via every of them, I’ll listing the substitution choices.
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Paprika – The recipe requires smoked paprika, ideally. The smoked flavour brings a bit of one thing additional to this pork seasoning. Sub: It’s completely advantageous to make use of regular or candy paprika as a substitute. Or sizzling, when you dare!
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Onion and garlic powder – Sub: Double up on both if you’re lacking one. I don’t advocate making this when you’re lacking each as they actually give the rub the depth it wants. In the event you’re out, strive my pork marinade as a substitute! (Additionally made out of pantry elements)
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Oregano – Sub: 1 tsp combined herb, or 1/2 tsp thyme or rosemary
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Mustard powder – Sub: 1/4 tsp additional onion or garlic powder
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Cumin – Sub: Coriander powder
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Sage – Sub: Coriander powder or additional mustard powder
How a lot spice rub it makes
This makes 4 tablespoons of seasoning which is sufficient for 4 BIG, thickly reduce pork chops or 6 smaller, thinner chops.
How lengthy can you retain this spice rub?
Weeks. Months! Regardless of the shelf lifetime of your spices are, so long as you retain it in an hermetic jar in a cool, dry place out of direct daylight.
I do know you don’t want step photographs for the way to make the pork rub! 😂 However I assumed you would possibly discover it helpful to see the way to apply it, and the way to cook dinner skinny vs thick-cut chops.
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Pork rub – Simply combine the spices collectively. Hold it in an hermetic container when you don’t plan to make use of it right away.
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Season pork with rub – Pat the pork dry with paper towels. Dry meat will sear extra properly than moist meat. Additionally, if it’s too moist, opposite to what you would possibly assume the seasoning doesn’t stick as effectively. It form of muffins and tends to smear off.
Sprinkle the seasoning over either side of the pork, and rub calmly together with your fingers to distribute it. Then press the perimeters of the pork into the leftover rub on the plate to coat them too.
How a lot rub to placed on? No matter sticks, stays! Shake off the surplus earlier than cooking in any other case it’s going to come off within the pan and burn.
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Sear sides (for thick chops) – Warmth oil in a heavy based mostly skillet over medium excessive warmth. I take advantage of my forged iron pan (it’s a Lodge, see right here). This kind of pan has glorious warmth retention and distribution for searing proteins. Classic pans apart, they’re additionally extraordinarily good worth!
In the event you’re cooking thick chops (2cm / 0.8″+), begin by searing the perimeters first to get some color on the meat / fats. Maintain the chops within the skillet utilizing tongs and sear for about 3 minutes, transferring the purpose of contact to get all surfaces, till you get some good color on it.
You received’t want to do that with thinner chops because the radiant warmth from the skillet / fats splatter will color the perimeters.
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Prepare dinner chops – For skinny chops about 1.75 cm / 0.7″ or much less, cook dinner them solely on the range. For thick chops 2cm / 0.8″+, sear on the range till they’re a beautiful deep golden brown throughout, then end within the oven. Why? As a result of in any other case you find yourself with a thick band of overcooked pork by the point the within is cooked via.
Inside temperature of cooked pork – Purpose for 65°C/149°F. That is the “pull temperature”, ie. the goal temperature at which the pork ought to be faraway from the oven or range.
This can rise throughout relaxation by round 5°C / 9°F to 70°C / 158°F which is optimum juiciness with no pink (see photograph at high of submit. Juicy!).
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Relaxation 3 minutes – Resting cooked proteins is important to permit the meat juices to redistribute all through the meat fibres. In the event you don’t relaxation meat, the juices will run out onto the plate while you reduce into it. No! We would like the juice to stay within the meat so it results in our mouth! 😂
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Flavoured butter sauce – Whereas the pork is resting, throw the butter into the still-hot skillet and let it soften till bubbly. Scrape the underside of the skillet so all of the tasty flavour left from the pork and residual rub mixes into the butter. It turns into a beautiful reddish color and it’s full of flavour!
HOW GOOD DOES THAT BUTTER SAUCE LOOK!! (That’s not even a query, it’s a reality.)
Serve on starchy car of alternative to absorb the butter and pork juices. Some choices for you:
Starchy car aspect dish choices
Take pleasure in! – Johnsat x
I do know you’ll be able to combine a bunch of spices collectively. 😂 However I assumed it could be useful to see how I cook dinner thick(ish) pork chops. And the way TASTY it appears!! (Particularly with the butter sauce).
This recipe options in my debut cookbook Dinner. The guide is generally new recipes, however it is a reader favorite included by in style demand!
This recipe options in my debut cookbook Dinner. The guide is generally new recipes, however it is a reader favorite included by in style demand!
Ingredients
- 1 tbsp smoked paprika
- 2 1/4 tsp salt (cooking/kosher salt, Note 2)
- 3/4 tsp black pepper
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp dried oregano
- 3/4 tsp mustard powder
- 1/2 tsp cumin powder
- 1/2 tsp sage powder
- 4 pork chops, any type (pictured: pork cutlets, 220g/7oz each, 2cm / 0.8″ thick) (Note 3)
- 1 1/2 tbsp olive oil (per batch you cook)
- 50g / 4 tbsp unsalted butter (for flavoured butter sauce, 15 g / 1 tbsp per chop)
Instructions
- Rub: Mix spices in a small bowl. Keeps for weeks – even months! (Whatever the shelf life of the spices is you used).
- Using pork rub: Pat pork chops dry. Sprinkle then use your fingers to lightly rub the seasoning on both sides, as well as the sides. Shake off excess. Cook per below.
- Place a rack over a tray. (Note 4)
- Heat oil in a heavy based skillet over medium-high heat.
- Cook pork chops for 3 minutes on each side until deep golden. Don't crowd the pan else the pork will stew instead of sear!
- Rest on rack for 3 minutes.
- Melt butter in skillet, stirring to dissolve rub left in pan into the butter. Serve over pork!
- Preheat oven to 200°C/390°F (180°C fan). Place a rack over a tray. (Note 4)
- Heat oil in a heavy based skillet over medium high heat.
- Use tongs to sear the edge of the chops (fat strip), rotating as you go, until you get nice colour all around, about 3 minutes in total (see video demo). Then sear each side for 2 minutes until golden.
- Put pan into the oven and allow to finish cooking for 3 minutes or until the internal temperature reaches 65°C/149°F. Remove pork and rest 3 minutes on rack.
- Melt butter in skillet, stirring to dissolve rub left in pan into the butter. Serve over pork!
Notes
1. Rub spice substitutes:
Smoked paprika: Sub normal or sweet, or hot if you dare!
Onion and garlic powder: Double up on either if you are missing one. I don’t recommend making this if you’re missing both. Maybe try my pork marinade instead? (Also pantry ingredients)
Oregano: 1 tsp mixed herb, or 1/2 tsp thyme or rosemary
Mustard powder: 1/4 tsp extra onion or garlic powder
Cumin: Coriander powder
Sage: Coriander powder or extra mustard powder
2. Salt – If you only have table salt, use 1 3/4 tsp. This is because table salt grains are so much finer than cooking salt, so 1 tsp cooking salt = approx 3/4 tsp table salt by weight. See in post for more on this.
3. Cooking pork chops: Take out of oven / off stove at internal cooked temperature of 65°C/149°F. This will rise during rest by around 5°C (9°F) to 70°C (158°F) which is optimum juiciness with no pink (see close up photos in post).
Thin chops – around 1.75 cm / 0.7″ thick or less can be fully cooked on the stove. 1.75 cm / 0.7″ will take around 7 minutes in total, thin ones will take around 4 minutes.
Thick chops – 2cm / 0.8″+ (like pictured in post), start it on the stove and finish in the oven at 180°C/350°F until target internal temperature of 65°C/149°F is achieved. The chops I used only took 3 minutes (the residual heat in the skillet helps).
4. Resting on rack – This is better than resting on a plate as the rub stays on the underside better. If you rest on a plate, the underside sweats and rub flavour comes off. (I don’t always rest on rack because, well, it’s extra washing up. But for this one, it’s worth it!)
Did You Make This Recipe?
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