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.
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!
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.
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.
What to serve along side of Ancho Chile Pork Chops
- Easy Make-Ahead Mashed Potatoes
- Easy Cornbread Pudding
- Summer Sweet Corn Salad
- Roasted Rosemary Hasselback Potatoes
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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.
Servings: 4
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.
If you make this recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!
These pork chops sound amazing!!! A must try for sure
I hope you like them 🙂
I haven’t cooked pork chops for ages! These look so good. Have to make them soon!
I was in that boat too but they are so moist and tender. My kids just love them.
This is such a tasty recipe with amazing spices! And the pork chop holds its moisture so well!
Thanks so much…they really are the juiciest chops we make.
This looks absolutely perfect. Love the spices you used here. This is definitely something that my family would like. I must give this recipe a try. Saving this. Thanks!
Thanks Natalie…It’s a great dinner to make on a weeknight when you need to get dinner on the table fast 🙂
Wow those pork chops and this recipe look amazing! Can’t wait to try it.
Thanks Matt…I hope you love it!