Just a great Pork Rub
Prep
5m
Cook
12m
Total
17m
This pork rub combines smoked paprika, salt, pepper, garlic and onion powder, oregano, mustard, cumin, and sage. Rub onto pork chops then cook with olive oil and butter for a juicy, flavorful result.
Ingredients
4 servingsPork Rub (subs Note 1)
Pork
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 331kcal 16%
-
Fat 16g 24%
-
Saturated Fat 6g 30%
-
Carbohydrates 16g 5%
-
Fiber 3g 12%
-
Sugar 5g 10%
-
Protein 30g 60%
-
Cholesterol 101mg 33%
-
Sodium 1,703mg 70%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Rub spice substitutes:
Smoked paprika: Sub normal or sweet, or hot if you dare! Onion and garlic powder: Double up on either if you are missing one. I don’t recommend making this if you’re missing both. Maybe try my pork marinade instead? (Also pantry ingredients) Oregano: 1 tsp mixed herb, or 1/2 tsp thyme or rosemary Mustard powder: 1/4 tsp extra onion or garlic powder Cumin: Coriander powder Sage: Coriander powder or extra mustard powder
2. Salt – If you only have table salt, use 1 3/4 tsp. This is because table salt grains are so much finer than cooking salt, so 1 tsp cooking salt = approx 3/4 tsp table salt by weight. See in post for more on this.
3. Cooking pork chops: Take out of oven / off stove at internal cooked temperature of 65°C/149°F. This will rise during rest by around 5°C (9°F) to 70°C (158°F) which is optimum juiciness with no pink (see close up photos in post).
Thin chops – around 1.75 cm / 0.7″ thick or less can be fully cooked on the stove. 1.75 cm / 0.7″ will take around 7 minutes in total, thin ones will take around 4 minutes. Thick chops – 2cm / 0.8″+ (like pictured in post), start it on the stove and finish in the oven at 180°C/350°F until target internal temperature of 65°C/149°F is achieved. The chops I used only took 3 minutes (the residual heat in the skillet helps).
4. Resting on rack – This is better than resting on a plate as the rub stays on the underside better. If you rest on a plate, the underside sweats and rub flavour comes off. (I don’t always rest on rack because, well, it’s extra washing up. But for this one, it’s worth it!)
Smoked paprika: Sub normal or sweet, or hot if you dare! Onion and garlic powder: Double up on either if you are missing one. I don’t recommend making this if you’re missing both. Maybe try my pork marinade instead? (Also pantry ingredients) Oregano: 1 tsp mixed herb, or 1/2 tsp thyme or rosemary Mustard powder: 1/4 tsp extra onion or garlic powder Cumin: Coriander powder Sage: Coriander powder or extra mustard powder
2. Salt – If you only have table salt, use 1 3/4 tsp. This is because table salt grains are so much finer than cooking salt, so 1 tsp cooking salt = approx 3/4 tsp table salt by weight. See in post for more on this.
3. Cooking pork chops: Take out of oven / off stove at internal cooked temperature of 65°C/149°F. This will rise during rest by around 5°C (9°F) to 70°C (158°F) which is optimum juiciness with no pink (see close up photos in post).
Thin chops – around 1.75 cm / 0.7″ thick or less can be fully cooked on the stove. 1.75 cm / 0.7″ will take around 7 minutes in total, thin ones will take around 4 minutes. Thick chops – 2cm / 0.8″+ (like pictured in post), start it on the stove and finish in the oven at 180°C/350°F until target internal temperature of 65°C/149°F is achieved. The chops I used only took 3 minutes (the residual heat in the skillet helps).
4. Resting on rack – This is better than resting on a plate as the rub stays on the underside better. If you rest on a plate, the underside sweats and rub flavour comes off. (I don’t always rest on rack because, well, it’s extra washing up. But for this one, it’s worth it!)
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