• Back 2 Skool Dinners - 07

    From Dave Drum@1:18/200 to All on Tue Sep 10 19:59:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Baked Pork Chops
    Categories: Poultry, Herbs, Chilies
    Yield: 4 servings

    2 ts Kosher salt
    2 ts Brown sugar
    2 ts Paprika
    1 ts Garlic powder
    1 ts Ground mustard
    1/4 ts Black pepper
    4 (6 oz ea) boneless pork
    - chops; 3/4"-1" thick
    1 tb Vegetable oil, plus more if
    - needed
    1 tb Butter (optional)
    Chopped fresh parsley; to
    - serve, (opt)

    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.

    Set oven @ 400ºF/205ºC.

    Heat a large (12") 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.

    By: Melissa Knific

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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