Just a great Pork Rub

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!)