One of the first meals I ever remember cooking for my husband, was pork chops. And being that we were a new couple, and couldn’t get our hands off each other, I ended up burning the pork chops. (Although in all honesty there is a good chance they would have wound up burnt anyways). I can remember feeling horribly embarrassed and I just wanted to throw the chops away and start again. But I knew I couldn’t, that would be such a waste. So I served dinner up anyways. I had expected my boyfriend now husband to grimace and say they were good when in reality they were horrible, but to my surprise, he took a bite, and another, and another, and after it was just bone, he got the meat he could off it. He literally chewed it clean! I was astonished! And then he ate another one! And all 4 or 5 chops I cooked were gone! Now, even if he was faking his enjoyment, that doesn’t mean one must finish off the plate!
Ever since then, my husband says one of the best meats I cook is pork chops. And its honestly by total accident. Just like in the Ronco commercials of the 90’s I set it and forget it. By the time I remember I have cops cooking, the one side is burnt, so you just flip it and let the other one go. He likes the char-crust it kinda gets on it, with the seasonings I use he says its the perfect combo.
I do experiment with them still though, but I still try to get the crust my husband desires on them. I mostly play around with seasonings, and making a sauce out of all the tasty bits that get stuck (plus, it makes it easier to clean the pan afterwards!) The last time I made pork chops, I used a spice rub that Is actually in an older post which I’ll link too at the bottom, and they turned out fabulous! I was beyond thrilled!
- Pork Chops
- Dry Rub seasoning
- Olive Oil or Veggie Oil
The first thing I do, is pat dry the pork chops, and then spread the seasoning on it front and back. I usually do this an hour- two hours before I’m going to start dinner. Gives the seasonings time to really get into the meat. Once I’m ready to start cooking, I head up a very small amount of oil in the pan. Just enough to coat the bottom. Espically if you use stainless steel. Turn the skillet on medium low and wait for it to heat up before putting in the pork chops. When you put the chops in you should hear a nice sizzle. Personally, I left them on for 5-10 minutes each side, depending on thickness of course. And if your like my husband whom enjoys them charred.
Roux for Sauce
- 1tbsp fat (butter, oil. I recommend butter)
- 1tbsp Flour
- Melt butter and stir in flour. Cook 1-2 minutes and pour in your liquid. Bring to boil
- 5-6 potatoes
- Approx 1-2TBSP Dry rub mixture
- 1 small white onion
- 2tsp crushed garlic (or more depending on personal taste)
- 2-3 Tsp hot sauce
This is another hit at my house. Roasted potatoes. And it couldn’t be simpler. I cut up some potatoes and throw them in a bowl with some oil. Then I’ll sprinkle the dry rub on it, along with some of our favorite hot sauce, onions, and some crushed garlic. I’ll coat the potatoes and put them in a foil lined pan, and put them in the oven for 50-60 minutes at 400 degrees.
We had this with some canned green beans and well. There were no leftovers! And thanks to the foil lining my pan, potato cleanup was a breeze!