This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Pork rub
This recipe is one of those that I think of as a “life essential” because it’s an instant, no-brainer way to add bags of flavour to pan-fried pork. But I always hesitate to share it, thinking, “Meh! It’s too easy!” I mean, the recipe directions would be: “Mix. Use.” 😂 I’m joking. Well, sort of! Those are the directions for the pork rub. But I do actually show you how to use it too!!
About this pork rub
I think you’ll all like this pork rub because for one, it’s made with spices you probably already have. There’s enough spices in it that it’s no big deal if you happen to be missing one or two, as there are plenty of substitution options. The seasoning adds great savoury flavour to any type of pork chops, as well as staining the pork a lovely warm deep golden brown. And here’s the cherry on this sundae: While the pork is resting, melt a bit of butter in the same skillet and voila! You’ve got a flavoured butter to use as the sauce!
Ingredients in pork rub
Here’s what goes in this pork seasoning. There’s no sugar in this pork rub because I find it just burns before you get a nice caramelisation on the crust. These are all fairly common pantry spices so rather than talking through each of them, I’ll list the substitution options.
Paprika – The recipe calls for smoked paprika, ideally. The smoked flavour brings a little something extra to this pork seasoning. Sub: It’s totally fine to use normal or sweet paprika instead. Or hot, if you dare!Onion and garlic powder – Sub: Double up on either if you are missing one. I don’t recommend making this if you’re missing both as they really give the rub the depth it needs. If you’re out, try my pork marinade instead! (Also made from pantry ingredients)Oregano – Sub: 1 tsp mixed herb, or 1/2 tsp thyme or rosemaryMustard powder – Sub: 1/4 tsp extra onion or garlic powderCumin – Sub: Coriander powderSage – Sub: Coriander powder or extra mustard powder
How much spice rub it makes
This makes 4 tablespoons of seasoning which is enough for 4 BIG, thickly cut pork chops or 6 smaller, thinner chops.
How long can you keep this spice rub?
Weeks. Months! Whatever the shelf life of your spices are, as long as you keep it in an airtight jar in a cool, dry place out of direct sunlight.
How to cook seasoned pork chops
I know you don’t need step photos for how to make the pork rub! 😂 But I thought you might find it useful to see how to apply it, and how to cook thin vs thick-cut chops. HOW GOOD DOES THAT BUTTER SAUCE LOOK!! (That’s not even a question, it’s a fact.) Sprinkle the seasoning over both sides of the pork, and rub lightly with your fingers to distribute it. Then press the sides of the pork into the leftover rub on the plate to coat them too. How much rub to put on? Whatever sticks, stays! Shake off the excess before cooking otherwise it will come off in the pan and burn. If you’re cooking thick chops (2cm / 0.8″+), start by searing the sides first to get some colour on the meat / fat. Hold the chops in the skillet using tongs and sear for about 3 minutes, moving the point of contact to get all surfaces, until you get some nice colour on it. You won’t need to do this with thinner chops as the radiant heat from the skillet / fat splatter will colour the sides. Internal temperature of cooked pork – Aim for 65°C/149°F. This is the “pull temperature”, ie. the target temperature at which the pork should be removed from the oven or stove. This will rise during rest by around 5°C / 9°F to 70°C / 158°F which is optimum juiciness with no pink (see photo at top of post. Juicy!). Serve on starchy vehicle of choice to soak up the butter and pork juices. Some options for you:
Starchy vehicle side dish options
Enjoy! – Nagi x
Watch how to make it
I know you can mix a bunch of spices together. 😂 But I thought it might be helpful to see how I cook thick(ish) pork chops. And how TASTY it looks!! (Especially with the butter sauce). This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
Life of Dozer
Dozer, you won’t like this, it’s tofu. Oh! You do. So – still only kale and cucumber you don’t like, eh??
