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.