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Title: Baked Pork Chops
Categories: Poultry, Herbs, Chilies
Yield: 4 servings

2 ts Kosher salt
2 ts Brown sugar
2 ts Paprika
1 ts Garlic powder
1 ts Ground mustard
1/4 ts Black pepper
4 (6 oz ea) boneless pork
- chops; 3/4"-1" thick
1 tb Vegetable oil, plus more if
- needed
1 tb Butter (optional)
Chopped fresh parsley; to
- serve, (opt)

In a medium bowl, combine salt, brown sugar, paprika,
garlic powder, ground mustard and pepper. Mix with
fingers, breaking up any clumps, until blended.

Pat pork chops dry with paper towels then place in the
bowl. Rub all over with the spice mixture, turning a few
times to make sure the chops are evenly coated. Cover
bowl with plastic wrap or foil and refrigerate for at
least 4 hours or overnight. (Alternatively, transfer
pork to a large resealable plastic bag, if needed for
fridge space.) About 30 minutes before cooking, remove
pork from the fridge to take off the chill.

Set oven @ 400┬║F/205┬║C.

Heat a large (12") cast-iron or oven-safe skillet over
high heat. When hot, add the oil. Add the pork chops to
the skillet and cook until browned on the first side,
about 2 minutes. Flip and cook for 1 minute, adding more
oil or butter if the pan is dry, then transfer the
skillet to the oven. Bake until the pork reaches 140
degrees, 4 to 6 minutes. Using an oven mitt, carefully
remove the skillet from the oven and transfer the chops
and any pan juices to a platter or individual plates to
rest for 5 minutes; the temperature will increase to 145
degrees. Garnish with parsley, if using, and serve
immediately.

By: Melissa Knific

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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