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Pork Chops plus Cooking tips!

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I find that pork chops are under appreciated. The unfortunate thing is, it's usually due to over cooking, which tends to happen a lot with pork. This is so tragic because our pork chops are so delicious and deserve to be cooked to perfection. But the good thing is, this is an easy fix! Here is a wonderful recipe for a dry rub that I came up with and I have included all the tips and tricks I have learned along the way. Everything takes practice, so give it a shot and keep trying until you love your results!


  • 2 pork chops (1 package)

  • 1 tsp brown sugar

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1/4 tsp garlic powder

  • 1/4 tsp onion

  • 2 pinches smoked paprika

  • butter or lard for frying


  1. Ensure meat is thawed.

  2. Mix spices together using a fork, be sure to break up any clumps. 

  3. Rub mixture evenly on the chops on both sides. Put the chops in a container where they are not touching and let them marinate for 1-24 hours. I usually do this in the morning when cooking them for supper that night

  4. Remove container from fridge about an hour before cooking, it is important to let the meat come to room temperature before frying.

  5. Heat up a medium sized cast iron skillet (preferred method) to medium heat. You don't want the chops to be crowded in the pan. The goal is to have the skillet fairly hot but not too hot that the butter or lard burns or smokes. Don't put the butter or lard in until just before putting the chops in.

  6. Add butter or lard, about a tablespoon, don't skimp, you may need to add more when you flip them. Let it melt, then add the chops.

  7. You want to hear sizzling but you don't want them going instantly brown. Flip them over after about two minutes, you should see them starting to brown a little. Add butter or lard as needed.

  8. Flip again back to original side after another two minutes. Keep an eye on them, don't walk away and get distracted, this is a delicate process! Flip again and give each side about four minutes on each side.

  9. There is only so much instructing I can do at this point, this is where practice comes in. If you are still getting pink juices coming out of the bones, give it a couple more minutes on each side. But if your not, and your unsure, cut a piece open next to the bone. If the meat has a very slight pink tinge to it, that's ok, this won't go away. But if you are getting pink juices, give it a few more minutes in the pan. This whole process shouldn't take no more than fifteen minutes, max twenty minutes if you had the heat lower. You don't want a charred, dry brick.

  10. The final step is to take the chops out of the frying pan and to let them rest for a couple of minutes on a plate.

  11. Enjoy your delicious, tender pork chops! If they didn't turn out quite perfect, learn from your mistakes and try again. Cooking pork chops can be a hard thing to master, but once you do, you will be hooked!

Key Points for Delicious Chops!

  • Ensure chops are room temperature before frying.

  • Ensure frying pan is hot before putting chops in the pan.

  • Don't cheap out on the butter or lard when frying.

  • Try not to get nervous about raw meat and end up over cooking them. You can always put them back in the pan if they are a little under done, but you can't do anything if they are over cooked.

  • Let the chops rest a minute or two before eating.

  • And don't cut the fat off! This is one of the best parts about it! 

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