Best 7 Rubbed Down Pork Chops Recipes

PORK RUB RUBBED AND BAKED PORK CHOPS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix paprika, sugar, salt, pepper, garlic powder, onion powder, and cayenne pepper together in a wide, shallow bowl. Dredge pork chops in the spice mixture to coat and arrange on a baking sheet.
• Bake chops in preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

RUBBED DOWN PORK CHOPS

Steps:

• In a bowl, mix the garlic powder, salt, and pepper. Rub pork chops on both sides with the garlic powder mixture and the minced garlic.
• In a skillet over medium heat, mix the Worcestershire sauce and 1/4 cup water. Place pork chops in the skillet, and cook 10 minutes.
• Turn chops in the skillet, and pour in remaining 1/4 cup water. Mix in the onion and mushrooms, and continue cooking 10 minutes, or to desired doneness.

SPICE-RUBBED GRILL PORK CHOPS

Steps:

• Heat a grill to medium-high heat and brush the grill grates with olive oil.
• Whisk together 1 1/2 teaspoons salt, 1 teaspoon pepper, cumin and allspice in a small bowl. Sprinkle the pork chops with the rub. Grill the pork chops on each side 6 to 7 minutes, for a total of 12 to 14 minutes. Remove the chops to a plate and tent with foil.
• In a small saucepan, melt the butter. Once the butter starts to foam, add the shallot and saute until tender. Add the flour and stir until pasty. Stir in the pomegranate juice, beef stock, red wine vinegar and raspberry preserves. Bring to a simmer while stirring. The sauce will thicken when it begins to simmer. Taste and then season with salt and pepper.
• Serve the pork chops over the rice with sauce ladled over top. Garnish with fresh pomegranate seeds.

ITALIAN RUBBED PORK CHOPS

Steps:

• In a bowl, combine the first five ingredients; rub over pork chops. Place in a 11x7-in. baking dish coated with cooking spray. Bake uncovered, at 350° for 38-42 minutes or until juices run clear.

SIMPLE ROSEMARY RUBBED PORK CHOPS

Steps:

• Chop the rosemary; combine rosemary, brown sugar, salt, pepper and cumin in a small bowl.
• Rub mixture all over chops.
• Let spices penetrate meat for a few minutes before cooking. If there's time, cover and put in refrigerator for a few hours before cooking.
• If chops have been refrigerated, remove from refrigerator and let the chill dissipate for 10-15 minutes.
• Cook on an oiled, pre-heated (medium-high) grill-pan or skillet, oiled grill about 5 minutes on each side.
• A nice, thick 1-inch chop will be done (medium-rare) in about 12 minutes, so about six minutes per side, or when an instant-read thermometer registers 145°.
• Tent with foil, and let rest a few minutes before serving as the chop will continue to cook for a few minutes after you remove it from the grill.
• Serve with pan juices, mustard or a nice chutney.

HERB-RUBBED PORK CHOPS

Steps:

• In a small bowl, combine the parsley, marjoram, sage, garlic powder, salt and pepper. Brush both sides of pork chops with 1 teaspoon oil; rub with herb mixture., In a large nonstick skillet, cook chops in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm. Add broth and sherry or additional broth to skillet, stirring to loosen browned bits. Bring to a boil. , Return chops to the pan. Reduce heat; cover and simmer for 4-5 minutes or until a thermometer reads 160°. Serve chops with pan juices.

GRILLED PORK CHOPS WITH HERB RUB

Steps:

• To brine the chops: Heat the water, salt, sugar and molasses in a pan, stirring occasionally, until the sugar and salt dissolve.
• Pour into a large zip-lock bag or a tupperware container and let cool down slightly, then add the ice cubes.
• When the brine is cold, add the chops.
• Refrigerate for at least 4 hours, but no more than 6.
• Remove the chops from the brine, dry completely with paper towels.
• Discard the brine.
• In a small bowl, combine the rub ingredients and mix well.
• Lightly rub the mixture into both sides of each pork chop.
• If using a gas grill, set one side on low, the other medium high.
• If using a charcoal grill, arrange the coals so that there are thicker and thinner layers of coals for varying degrees of heat.
• When the thicker layers of coals are hot, set the chops directly over them, or over the hottest part of the gas grill.
• Sear the chops over the hot area for about 1 1/2 minute.
• per side, then move them to the less hot areas.
• Cover the grill and continue to cook until the chops reach an internal temperature of 145 degrees F.
• (about 3 minutes more per side).
• Transfer to a platter and let rest, uncovered for about 5 minutes before serving.
• NOTE: You could cook this chops inside in a frying pan.
• Just cook the 1 1/2 minutes per side over medium high heat, then put the pan in the oven at 375 degrees and let the chops finish cooking.