For me pork chops is my backup meat in the same way that chicken is for most people. It’s always delicious no matter how we eat it and the varieties to make them are endless. So the other night I had a casserole side dish planned and decided to pair it with pork chops. I’ve kind of been in a rut lately and decided to try this recipe I had booked marked.
Simple Rosemary-Rubbed Pork Chops
from The Kitchn
4 pork loin chops (about 1/2 pound each)
1 – 2 teaspoons olive oil for the pan
1 tablespoon rosemary
1 tablespoon brown sugar
1 1/2 teaspoons salt
1/4 teaspoon cumin
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.