Difference between revisions of "Pan Seared Pork Chops"
RealRecipes (talk | contribs) m (moved Cookbook:Pan Seared Pork Chops to Pan Seared Pork Chops: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "{{recipe}}" to "") |
||
| (One intermediate revision by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | ||
== Ingredients == | == Ingredients == | ||
* 4 thick cut bone-in pork rib chops | * 4 thick cut bone-in pork rib chops | ||
| − | * 1/2 cup [[ | + | * 1/2 cup [[Chop Rub|Chop Rub]] |
* Cider vinegar, as needed | * Cider vinegar, as needed | ||
* 1 tbsp olive oil | * 1 tbsp olive oil | ||
Latest revision as of 16:23, 11 April 2012
Ingredients
- 4 thick cut bone-in pork rib chops
- 1/2 cup Chop Rub
- Cider vinegar, as needed
- 1 tbsp olive oil
Procedure
- Brush pork chops with cider vinegar. Season each pork chop with Rub, pressing on lightly.
- Heat oil in a very large stainless steel skillet over medium high heat. Add pork chops and brown for 3 minutes per side.
- Insert an oven-safe probe thermometer into one pork chop and place pan in a 350° oven and bake until internal temperature reaches 145°.
- Remove and let rest for 5 minutes; serve.
