Ingredients

1 tbsp smoked paprika

2 1/4 tsp salt (cooking or kosher salt)

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 (about 220g/7oz each, 2cm / 0.8″ thick recommended)

1 1/2 tbsp olive oil (per batch you cook)

50g / 4 tbsp unsalted butter (for flavored butter sauce, about 15g / 1 tbsp per chop)

Instructions

Step 1: Mix all the dry spices in a small bowl to make the pork rub. This rub keeps well for weeks or even months if stored properly.

Step 2: Pat the pork chops dry with paper towels. Sprinkle the rub generously onto both sides and the edges of the chops. Use your fingers to lightly massage the seasoning into the meat, then shake off any excess.

Step 3: For thin pork chops (up to 1.75cm / 0.7″ thick), place a rack over a tray to rest the meat after cooking.

Step 4: Heat olive oil in a heavy-based skillet over medium-high heat.

Step 5: Cook pork chops for about 3 minutes on each side until they develop a deep golden crust. Avoid crowding the pan to prevent steaming.

Step 6: Transfer chops to the rack and let rest for 3 minutes.

Step 7: Melt the butter in the skillet, stirring to dissolve any rub left in the pan into the butter. Spoon this flavored butter over the pork chops before serving.

Step 8: For thick pork chops (2cm / 0.8″ or more), preheat the oven to 200°C/390°F (180°C fan). Place a rack over a tray.

Step 9: Heat olive oil in a heavy skillet over medium-high heat. Use tongs to sear the fat edge of each chop, rotating to get even color all around (about 3 minutes total).

Step 10: Sear each side of the chops for 2 minutes until golden brown.

Step 11: Transfer the pan to the preheated oven and finish cooking the chops for about 3 minutes or until the internal temperature reaches 65°C/149°F.

Step 12: Remove from the oven and rest the pork chops on the rack for 3 minutes.

Step 13: Melt butter in the skillet, stirring in the pan juices and rub residue. Pour the flavored butter sauce over the pork chops and serve.

Tips & Variations

Use kosher salt for a less salty, more balanced flavor; adjust to taste if using fine salt.

For added smoky depth, try using smoked sea salt or adding a pinch of chipotle powder.

Leftover rub can be stored in an airtight container for several weeks—perfect for quick seasoning anytime.

Serve with roasted vegetables or a fresh salad to balance the rich flavors.

Storage

Cooked pork chops are best eaten fresh but can be stored in the refrigerator in an airtight container for up to 3 days. Reheat gently in a skillet over low heat or in the oven at a low temperature to avoid drying out. The pork rub mix itself can be stored in a sealed jar in a cool, dry place for several weeks to months, depending on the freshness of the spices used.

FAQs

Can I use this rub on other meats?

Yes, this versatile rub works well on chicken, beef, and even vegetables, adding a smoky, savory flavor.

What thickness of pork chops is best for this recipe?

Both thin chops (under 1.75cm) and thick chops (2cm or more) work with this recipe. Cooking instructions vary slightly to ensure optimal juiciness and crust formation.