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Chex Mix
Lidey Heuck
237 ratings with an average rating of 4 out of 5 stars
237
1 hour, plus cooling
Updated May 29, 2024
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In a medium bowl, combine salt, brown sugar, paprika, garlic powder, ground mustard and pepper. Mix with fingers, breaking up any clumps, until blended.
Pat pork chops dry with paper towels then place in the bowl. Rub all over with the spice mixture, turning a few times to make sure the chops are evenly coated. Cover bowl with plastic wrap or foil and refrigerate for at least 4 hours or overnight. (Alternatively, transfer pork to a large resealable plastic bag, if needed for fridge space.) About 30 minutes before cooking, remove pork from the fridge to take off the chill.
Heat oven to 400 degrees. Heat a large (12-inch) cast-iron or oven-safe skillet over high heat. When hot, add the oil. Add the pork chops to the skillet and cook until browned on the first side, about 2 minutes. Flip and cook for 1 minute, adding more oil or butter if the pan is dry, then transfer the skillet to the oven. Bake until the pork reaches 140 degrees, 4 to 6 minutes. Using an oven mitt, carefully remove the skillet from the oven and transfer the chops and any pan juices to a platter or individual plates to rest for 5 minutes; the temperature will increase to 145 degrees. Garnish with parsley, if using, and serve immediately.
Using a small amount of Baking Soda in your dry rub, (salt, pepper, & herbs), will guarantee these Pork Chops will be tender.
Since I have heard the ads touting "the other white meat", I wondered whether pork was considered red or white. The USDA answered this for me: "Pork is classified a red meat because it contains more myoglobin than chicken or fish. When fresh pork is cooked, it becomes lighter in color, but it is still a red meat. Pork is classed as 'livestock' along with veal, lamb, and beef. All livestock are considered red meat.
Way too much salt, otherwise good. I’ll make it again with half the salt.
Aside from grilling, I'll never make thick pork chops any other way again. Juicy and delicious! I made this exactly as written, but halved the seasonings for two chops (3/4 tsp. Morton's kosher salt, and it was not overly salty at all). I added the butter after the stovetop method but before the oven method. And finally, one of the rare recipes that I can memorize. Thanks so much, Ms. Knific.
Applied the rub to pork cutlets, and they were delicious. Pan fried 1 min each side. Will definitely do again!
This was simple and quite delicious, especially with high-quality pork from a local farm. If you use Morton's kosher salt, definitely only use half the listed amount (if not less - I like things salty and half was right on the edge of too much). Will be making this again, for sure. (It would be delicious with some pierogies on the side...)
Cooked in two batches: one batch after 4 hours in the fridge and the other the next day (22 hours in the fridge). Used 1 teaspoon of Morton Kosher salt. Cooking was so quick and so easy. Chops were tender and well-flavored.
Reduce the salt in half for this recipe. Next time I will try the baking soda to the dry rub.
This is honestly the best pork I've ever made in my life. Granted, there were a couple of changes on my end, but minor. I had bone-in rather than boneless chops. Something happened and it ended up sitting in my fridge for 24 hours rather than 4. I had a smaller cast iron pan than stated, so I had to do 2 batches. That being said, still restaurant quality, and I'll definitely come back to this one.
Using a small amount of Baking Soda in your dry rub, (salt, pepper, & herbs), will guarantee these Pork Chops will be tender.
I cut the salt in half (used David's kosher) and added a bit more paprika. So moist and juicy!
Brining causes meat to retain more moisture - basically it swells up...Just like your ankles when you eat too much sodium. Keep in mind that you are basically turning your premium pork chop into the equivalent of deli lunch meat. If you have any issues with managing your blood pressure, you should not be brining your meats. There are other ways to cook tender pork.
Since I'm having to reduce my red meat intake, I think I'll use turkey cutlets instead. They should be baked until the internal temp is 160. Not everyone can eat pork, so I think using turkey cutlets would be a good substitute.
Since I have heard the ads touting "the other white meat", I wondered whether pork was considered red or white. The USDA answered this for me: "Pork is classified a red meat because it contains more myoglobin than chicken or fish. When fresh pork is cooked, it becomes lighter in color, but it is still a red meat. Pork is classed as 'livestock' along with veal, lamb, and beef. All livestock are considered red meat.
Is ground mustard powder or stone ground?
Great recipe.
What would be a good wet brine for 4 pork chops? Would love to know other options
Sam Sifton's Anise Brine is excellent.https://cooking.nytimes.com/recipes/1014391-star-anise-brine
Could somebody tell me why the pork gets black (burned) almost as soon as I get it in the pan? Taste is delicious though.
It's the sugar.
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