On-the-spot Porkchops
From knwalter 17 years ago
- 20 minutes to make
- Serves 2
I just came up with this on-the-spot last night, trying to find something quick, yummy and a little different to do with pork chops. Enjoy!! P.S. This was only a time saver for me because I allready had the house seasoning and rub made up. Read more You'll find you need to keep both on hand for future uses!! See less
Ingredients
- olive oil (I always use extra-virgin) shopping list
- 2 Tbs. butter shopping list
- house seasoning (recipe follows) shopping list
- garlic salt shopping list
- pepper shopping list
- jimmy's pork rub (recipe follows) shopping list
- 4 boneless porkchops, about 1/2" thick shopping list
- 1 onion, sliced into thin strips shopping list
- 8 heaping tsp. Dijon mustard shopping list
- **house seasoning** shopping list
- 1 cup salt shopping list
- 1/4 cup black pepper shopping list
- 1/4 cup garlic powder shopping list
- (mix ingredients together and store in an airtight container for up to 6 months.) shopping list
- **jimmy's pork rub** shopping list
- 1Tbs. paprika shopping list
- 1Tbs. firmly packed light brown sugar shopping list
- 1-1/2 tsp. ground cumin shopping list
- 1-1/2 tsp. chili powder shopping list
- 1 tsp. coarsely ground black pepper shopping list
- 1 tsp. kosher salt shopping list
- 1/2 tsp. cayenne pepper shopping list
- mix all ingredients together, makes enough to cover a 4-5lb. Boston Butt pork roast shopping list
How to make it
- Heat a medium-sized, deep skillet to medium heat
- drizzle with enough olive oil to coat bottom and add butter
- sprinkle each pork chop to taste with house seasoning, garlic salt and pepper (I like salt and pepper.......see where I'm going with this?)
- sprinkle pork rub, to taste, onto chops ( I used about 1/2 tsp. each side of each chop)
- rub all ingredients into pork chops and place, seasoned side down onto hot skillet
- repeat seasoning on exposed side
- cook over medium heat for about 5 minutes, until chops are about half done
- flip and repeat
- add sliced onions and cook for about 2 more minutes (adding more oil, if needed, you shouldn't)
- slather about 1 tsp. of dijon mustard onto each chop, flip and cook for another 2 minutes
- repeat on exposed side with dijon, flip and cook for another 2 minutes
- keeping skillet at "lowish" heat, let onions caramalize in the mustard and browned bits on the bottom of the skillet for another 4 minutes or so
- serve immediately
People Who Like This Dish 5
- momo_55grandma Mountianview, AR
- sbhardin Dallas, TX
- kellyg72 Roseville, MN
- loring Zephyrhills, FL
- pmaggs Hammond, LA
- knwalter Paulsboro, New Jersey
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The Rating
Reviewed by 2 people-
great job recipe thanks
momo_55grandma
in Mountianview loved it
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I made this and it was super easy and yummy!! I had to change a few things, I didn't have time to make the pork rub and house seasoning, but I have some similar of my own and I used that. I carmalized the onions in balsamic vinegar because I had br...more
sbhardin
in Dallas loved it
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Mustard was a GREAT addition!
sbhardin
in Dallas loved it
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