Time tested and true, there are three keys to this recipe:
1. Start with a thick pork chop. Costco offers an excellent value on a package of exactly the kind of boneless pork loin chops this recipe calls for. If Costco quantities are too much, visit your local butcher. You want a two-inch thick (5 cm) chop, preferably one with a bit of fat.
2. Pick a great rub. Our favorites feature a balance of powdered chilis such as ancho, cayenne, Aleppo and chipotle as well as other seasonings such as mesquite, black pepper and paprika. Penzeys Southwest Seasoning or their Northwest Fire are good examples.
3. Use a sufficiently thick frying pan (one with a lid) to ensure even heating and to avoid burning the meat. Nonstick Swiss Diamond and Scanpan cookware handle heat well and make clean-up a breeze. Good stainless steel or well-seasoned cast iron pans are also good choices.
Once you’ve got the pork chop, the rub and the pan ready, the rest is a breeze. We find that one Costco-sized chop served with rice is plenty for two diners. In fact, we often have enough left over for a killer omelet the following morning.
I should add a note here: Stoves and pans vary. You may have to fine tune the heat, but once you’ve got it, you’ve got it. The same approach works for perfecting your favorite cut of steak, chicken breasts or thighs, or fish fillets.
Click here for an easy raspberry chipotle sauce.
16-minute Perfect Pork Chop
1 pork chop, 2 inches thick, rinsed and patted dry
chili based rub such as Penzeys Southwest Seasoning
soy sauce (or substitute sea salt)
1 or 2 tablespoons olive oil
Gently rub in a generous amount of seasoning on all sides
Meanwhile, in a frying pan, heat olive oil at a little higher than medium heat till it’s sizzling hot. Don’t allow it to smoke.
Set timer to 16 minutes and place chop in pan. Cover and cook for 1 minute to sear. Use tongs to turn the cutlet to the other side, lower temperature to medium-low, cover and allow to cook for 8 minutes.
Turn chop back to the side you first seared, drizzle with soy sauce, cover and cook for the remaining 7 minutes.
Remove chop and place on a wooden cutting board. Cover with a bowl or tent loosely with aluminum foil and allow to rest for 5 minutes.
Cut into two pieces. Top with raspberry chipotle sauce and serve with rice, couscous or potatoes.