Get ready to tantalize your taste buds with a dish that’s bursting with flavor and a hint of smokiness! Our "Pork Chops with Smoky Mole Style Rub" takes the humble pork chop and elevates it to a whole new level, combining the rich, spicy notes of Mexican cuisine with a quick and easy cooking method. Perfect for a weeknight dinner or a special occasion, these juicy chops are guaranteed to impress. In just 30 minutes, you’ll have a mouthwatering meal that’s not only delicious but also incredibly satisfying. Read on to discover how to create this culinary delight that will leave your guests asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 2 servings
Ingredients
- 2 pork chops
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Begin by gathering all your ingredients. Ensure the pork chops are at room temperature for even cooking. Pat them dry with paper towels to remove excess moisture, which helps the rub adhere better.
- In a small bowl, combine the chili powder, smoked paprika, cumin, cinnamon, salt, and pepper. Mix well to create a uniform spice rub.
- Rub the spice mixture generously over both sides of the pork chops. Make sure to coat them evenly for maximum flavor. Allow the seasoned chops to sit for about 5 minutes to let the spices penetrate the meat.
- While the pork chops are resting, heat a large skillet over medium-high heat. Add the olive oil and allow it to heat until shimmering but not smoking.
- Once the oil is hot, carefully place the pork chops in the skillet. Avoid overcrowding the pan; if necessary, cook them one at a time or in batches.
- Sear the pork chops for about 3-4 minutes on the first side, without moving them, until a nice golden crust forms. Flip the chops using tongs and reduce the heat to medium.
- Cook the other side for an additional 3-4 minutes, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer for accuracy.
- Once cooked, remove the pork chops from the skillet and let them rest on a plate for about 5 minutes. This allows the juices to redistribute, ensuring a moist and tender chop.
- While the pork chops are resting, you can deglaze the skillet with a splash of water or broth, scraping up any flavorful bits stuck to the bottom. This can be served as a simple sauce over the chops.
- Slice the pork chops against the grain and serve them warm, garnished with fresh herbs if desired. Pair with your favorite sides for a complete meal.
Tips
- Choose the Right Pork Chops: Opt for bone-in pork chops for more flavor and moisture. If you prefer boneless, ensure they are thick-cut to prevent drying out during cooking.
- Room Temperature is Key: Let your pork chops sit at room temperature for about 15-20 minutes before cooking. This helps them cook evenly and achieve that perfect sear.
- Don’t Rush the Rub: Allow the spice rub to sit on the pork chops for at least 5 minutes before cooking. This gives the flavors time to penetrate the meat, enhancing the overall taste.
- Master the Sear: For a perfect crust, avoid moving the pork chops around in the skillet. Let them sear undisturbed for the recommended time to achieve that golden-brown exterior.
- Use a Meat Thermometer: To ensure your pork chops are cooked to perfection, use a meat thermometer. The ideal internal temperature is 145°F (63°C) for juicy, tender meat.
- Rest Before Serving: Always let your pork chops rest for 5 minutes after cooking. This step allows the juices to redistribute, resulting in a more succulent bite.
- Get Creative with Sides: Pair your smoky pork chops with a fresh salad, roasted vegetables, or a side of rice to create a well-rounded meal that complements the bold flavors of the dish.
- Make it Saucy: Don’t forget to deglaze the skillet after cooking! A splash of broth or water can turn those flavorful bits into a simple sauce that adds an extra layer of deliciousness to your plate.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
