I haven’t made pork chops in a while, so forgive the sear (or lack of) that I got on the chop. I had to cook 4 chops in a pretty small pan, so I didn’t get the heat distribution I wanted. Either way, the recipe turned out delicious and the seasoning is fantastic!
This will be done, fridge to plate, in about 25 minutes. This one used mostly pre-made seasonings, which I have a lot of for some reason – but it was really fast to prep and cook everything. It goes great with the bacon and brussels sprouts recipe I wrote up a while ago. It was a true hit with the family and everyone loved it.
When you’re cooking the pork chops, if you have a cast iron skillet, you should use it. I used my cast iron to cook the brussels sprouts (because there was bacon grease left in it), but I highly recommend it for the pork chops. It will give that sear you’re looking for.
As always, I’d love to hear your own twists/creations/progress in the comments below!
Yields 4 Pork Chops
The Preparation
- 4 medium bone-in pork chops
- 2 tablespoons olive oil
- 2 teaspoons Hidden Valley Powdered Ranch
- 1 teaspoon kosher salt
- 1 teaspoon. Grill Mates Applewood Rub
- ½ teaspoon. Mrs. Dash Table Blend
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
The Execution
1. Measure out your spices.
2. Season one side of the pork chop liberally.
3. Flip over and season the second side of the chop. If you have any extra spices, use it to rub on the sides of the meat.
4. Add 2 Tbsp. Olive Oil to a pan and bring to medium heat.
5. Once the pan is hot, add your pork chops.
6. Cover your pan and cook for 10-11 minutes.
7. Flip your pork chops after they have cooked on one side and cover the pan. Continue cooking for 5 minutes.
8. Remove the lid from the pan, and flip the pork chops one last time (to the original side). Let this cook on highest heat for 2 minutes.
9. Remove from the pan and cover with foil to rest for 5 minutes.
10. Serve with brussels sprouts liberally coated in oil and butter. The bacon brussels sprouts go really well with this!
Each chop is 265 Calories, 12g Fats, 1.9g Net Carbs, and 36g Protein. So make sure you serve with a fatty side dish.
| Applewood Seared Porkchops | Calories | Fats (g) | Carbs (g) | Fiber (g) | Net Carbs (g) | Protein (g) |
| 4 Pork Chops | 1020 | 48 | 0 | 0 | 0 | 144 |
| 2 tsp. Powdered Ranch | 20 | 0 | 4 | 0 | 4 | 0 |
| 1 tsp. Applewood Rub | 8 | 0 | 2 | 0 | 2 | 0 |
| 1/2 tsp. Mrs. Dash Table Blend | 5 | 0 | 0.5 | 0 | 0.5 | |
| 1/2 tsp. Garlic Powder | 5 | 0 | 1 | 0 | 1 | 0 |
| Totals | 1058 | 48 | 7.5 | 0 | 7.5 | 144 |
Each chop is 265 Calories, 12g Fats, 1.9g Net Carbs, and 36g Protein. So make sure you serve with a fatty side dish.
The Preparation
- 4 Bone-In Pork Chops
- 2 Tbsp. Olive Oil
- 2 tsp. Hidden Valley Powdered Ranch
- 1 tsp. Kosher Salt
- 1 tsp. Grill Mates Applewood Rub
- 1/2 tsp. Mrs. Dash Table Blend
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Black Pepper
The Execution
- Measure out your spices and season both sides of the pork chop well.
- Add 2 Tbsp. Olive Oil to your pan and bring to medium temperature.
- Put your pork chops in and cover the pan with a lid.
- Let this cook for 10-11 minutes on one side, then flip.
- Cover the pan again and let it cook for 5 minutes on the second side.
- Uncover, turn to highest heat and flip over one last time.
- Cook for 2 minutes on highest heat and then remove from the pan to rest.
