Why do meats always seem to taste so much better when they leave the bone in? The meat seems to be more tender, too! So when they had gorgeous, super thick-cut, pork loin chops with the bone left in for only .89¢ a pound, I swear, my mouth started watering just thinking of the possibilities!
I wanted to make an elegant, but simple and inexpensive dinner with these beauties that would do them justice, and these chops turned out so pretty, that you’d think that we were dining out by candlelight!
And they start with a basic simple rub of ingredients you most likely already have on hand!
I LOVE, love, love my cast iron skillet for things like this, but if you don’t have one, just use any frying pan that you can safely transfer to the oven. (Nothing with plastic handles that could melt!)
And we “fine dined” for about $4.00….TOTAL.
And restaurants charge….how much??!!! 😉
Just another reason why I’d rather just be “wined ‘n dined” at home. 😉
I do hope that you make these soon!
They really were special and felt like a royal treat!!
- 2 large thick-cut bone-in pork loin chops, 1 inch thick, (about 1 lb. each)
- 4 Tbl. butter
- Rub Mix:
- ¼ cup dark brown sugar
- ½ tsp. Slap Ya Mama cajun seasoning
- ½ tsp. salt
- ½ tsp. coarse ground black pepper
- ½ tsp. garlic powder
- ½ tsp. paprika
- Preheat oven to 350º F.
- In small to medium-sized bowl, mix rub ingredients well.
- Pat rub mix onto each side of both chops.
- In cast iron skillet, melt butter over medium-high heat.
- Place chops into skillet and fry each side for 4 minutes each. (8 minutes total).
- When side two is done, turn chops and pop into preheated oven.
- Bake for 4 minutes. Turn chops, baste and bake for 4 more minutes.
- Turn chops, baste and bake for 4 minutes more or until done in the center. (*Total cooking time, frying and baking, is about 20 minutes for super thick-cut chops. Bake less for thinner chops).
- Remove chops to plates and let rest a few minutes before serving.