Perry's Famous Pork Chop Recipe
Craving juicy and flavorful pork chops? Perry's Famous Pork Chop recipe delivers every time. This easy recipe makes tender chops with a perfect crust.
Ingredients
- 4 bone-in pork chops 1-inch thick, about 1.5 kg total
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 2 garlic cloves minced
- Fresh parsley for garnish optional
Instructions
Prep the Pork Chops
- Pat pork chops dry with paper towels. Mix paprika, garlic powder, onion powder, thyme, salt, pepper, and brown sugar in a bowl. Rub evenly on both sides. Let sit 10 minutes. This dry brine locks in juices.
Make the Glaze
- In a small bowl, whisk Dijon mustard and minced garlic. Set aside. This adds sweet-tangy finish. Quick step for big flavor boost. Your kitchen smells amazing already.
Heat the Pan
- Place cast iron skillet on medium-high heat. Add olive oil. Wait until it shimmers and smokes lightly. Hot pan equals crispy crust. Don't rush this step.
Sear the Chops
- Add pork chops to hot skillet. Sear 4-5 minutes per side. Don't move them early. Golden crust forms. Use tongs to flip. Internal temp should hit 63°C now.
Add Glaze and Finish
- Brush glaze on seared chops. Reduce heat to medium. Cook 2-3 more minutes per side. Check temp reaches 63°C for juicy results. Rest 5 minutes tented with foil.
Serve Warm
- Slice and garnish with parsley. Juices run clear. Perfect doneness. Dinner is ready!
Notes
- Use bone-in chops for extra flavor and moisture.
- Let meat rest 5 minutes after cooking. Keeps it juicy.
- Try apple cider vinegar in glaze for tangier taste.
- Grill instead of pan for smoky summer version.
- Add chili powder for spicy kick.
- Brine chops in saltwater 1 hour for tender results.
- Double glaze for caramelized crust.