tasty pork chops

I paired this with a salad (red lettuce popping up in my garden, fresh home-grown herbs in the ranch dressing) and an artichoke.

Spice-Rubbed Pork Chops

Serves 8.  This is from the March 2014 issue of Saveur magazine.  Go to the butcher and get some lovely thick pork rib chops to fry up – delicious with peach jam!  I like the way they are essentially dry-brined before pan frying. 

            8 bone-in pork chops, about                 1 Tbs. smoked paprika

              1” thick (10-oz. each)                         2 tsp. fresh ground black pepper

            2 Tbs. garlic powder                             kosher salt, to taste

            2 Tbs. ground (powdered) mustard       ⅓ c. olive oil

                                                peach jam, for serving

Place pork chops in a 9” x 13” baking dish.  Mix garlic powder, ground mustard, smoked paprika, black pepper, and salt in a bowl; rub over pork chops.  Cover with plastic wrap; let sit at room temperature up to 1 hour or chill overnight.

Heat 3 Tbs. oil in a 12” cast-iron skillet over medium-high heat.  Working in batches and adding more oil as needed, cook pork chops, flipping once, until browned and cooked through, about 10 minutes.  Transfer to a serving platter; serve with the peach jam.