Ancho Chile Pork Chops

Ancho Chile Pork Chops

Juicy and tender ancho chile pork chops are rubbed in a spicy chile powder and seared on the stove top before being finished in the oven. All in under 30 minute.

 
Overhead view of pork chops
 

This sponsored post is is written on behalf of OhioPork.org.  All opinions are my own. 
 
Pork is what’s for dinner!
 
Five minutes of prep work to start the day can result in an easy and delicious pork chop dinner the whole family will love. 
 
Who doesn’t love a good porterhouse pork chop?
 
I’ve teamed up with the Ohio Pork Council for this quick fix recipe. 
 
If you’re like me, supper is an important time to serve lean protein as part of a healthy diet. 
 
Baked pork chops bring back childhood memories I’d soon forget. 
 
Sorry mom!
 
 

View of raw pork chops on baking sheet

 
 
 
But now it’s a favorite dinner because it’s cooked right.
 
These chile rubbed chops are juicy and tender and are so flavorful. 
 
What’s the secret? Read on!
 

What to rub on Ancho Chile Pork Chops

I whipped together a spice mix of ancho chile powder, paprika , oregano, celery seeds and thyme. And of course lots of kosher salt.

I rub the mix all over the meat, which tenderized the chops the entire day.
 
Dinner time is a breeze. These chile rubbed pork chops were on the table in under 30 minutes.
 
 
Pork chop on white plate with sweet potato
 

How to cook the most tender and juiciest pork chops

 
Purchase bone-in pork chops no thicker than 1/2 inch.
 
Start on the stove top then transfer to the oven. This method ensurers a juicy pork chop and prevent over cooking.
 
Use a salt-based rub or brine to guarantee juicy pork chops every time. 
 
Rub a mixture of spices on both sides of the pork chops. Let the rub penetrate for at least 8 hours. This ensures the chops are flavored through and through. It’s also easier than a marinade. 
 
Alternatively, a quick brine of kosher salt and water for a few hours in the refrigerator promises to keep your pork chops from drying out while cooking. Use a simple ratio of 1/4 cup kosher salt to 1 quart of water. 
 
Use a cast iron skillet.  It’s the perfect pan for the stovetop that heats up quickly, retains its heat and can be transferred to the oven to finish cooking. 
 
Get your pan good and hot before you add the chops. Then lower the temperature to medium after you add the porkchops.
 
Allow your pork chops to come up to room temperature before cooking. You never want to add cold meat to a hot pan.
 
A drizzle of olive oil in the pan will allow the pork chops to brown evenly.  
 
Don’t cut into it ahead of time.
 
After removing the pork chops from the oven, transfer to a plate and allow the meat to rest for 5 to 6 minutes.  
 
Don’t cut into it. That releases all the juice. To test for doneness use a meat thermometer. It should register 155 degrees. It will continue to cook while resting.
 
Resting allows the juices to redistribute resulting in a juicy and delicious pork chop.
 
Ancho Chile Pork Chops in a skillet
 

What to serve along side of Ancho Chile Pork Chops

 

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Print Recipe
5 from 1 vote

Ancho Chile Pork Chops

Juicy and tender ancho chile pork chops are rubbed in a spicy chile powder and seared on the stove top before being finished in the oven. All in under 30 minute.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: Pork Chops, Ancho Chile Pork Chops
Servings: 4
Author: Ali Randall

Ingredients

  • 4 bone-in center cut pork loin chops 1/2 inch thick
  • 1 teaspoon ancho chile powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon celery seed
  • 2 teaspoons dried oregano
  • 1 teaspoon ground thyme
  • 2 tablespoon olive oil

Instructions

  • Stir together the chili powder, oregano, paprika, celery seeds, kosher salt and thyme.
  • Brush 1 tablespoon of olive oil over both sides of the chops and use your fingers to add the rub. Chill the pork for at least 8 hours.
  • Before cooking allow the pork to come up to room temperature, for at least a half an hour.
  • Preheat the oven to 400 degrees. Place the cast iron skillet in the oven while it is preheating.
  • Remove the cast iron skillet from the oven and place on a stove top burner over medium high heat. Add 1 tablespoon of olive oil and sear one side of the pork chops for 3 minutes. After a minute reduce the heat to medium and continue cooking until browned.
  • Flip the pork chops and place the entire cast iron skillet in the oven for 6 to 8 minutes, depending on the thickness of the meat.
  • Remove the cast-iron skillet from the oven and transfer the pork chops to a plate and allow them to rest for 5 to 6 minutes before serving.

 

Ancho Chile Pork Chops | Juicy and tender ancho chile pork chops are rubbed in a spicy chile powder and seared on the stove top before being finished in the oven. All in under 30 minute.

 

 



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