"PORK CHOPS: CAJUN-STYLE"

Hmmm...am craving for porkchops.

I like Polly's porkchops with a side of their homemade apple sauce, and homefries! Thinking out loud here.

Isn't it true that sometimes the best food is really the simplest?

What's simpler than porkchops with dry rub and then pan-fried? I tried diffrerent kinds of rubs, but the one that worked for me was this modified version of a recipe I read in one of the porkchop packages I brought at Vons.
It had a list of spices, but when I tried it, I did not have all of it in stock, so I just used what was available. But it worked well anyway, and it tasted so good!

- CHICHAY

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PORK CHOPS: CAJUN STYLE

What You Need:

4 pork chops, about 3/4 inch in thickness

1 teaspoon olive oil

some salt

2 teaspoons of dry rub*

*Chichay's version of Cajun-style dry rub:

• 1 tbsp paprika
  
• 1 tsp salt
  
• 1 tsp garlic powder


• 1 tsp onion powder


• 1 tsp cayenne or red pepper


• 1 tsp black pepper


• 1 tsp oregano


• 1 tsp dried thyme


• 1 tsp sugar (optional)
  

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Combine all the rub ingredients. Keep in a dry container.

- Heat a large cast iron frying pan to medium high or high heat (hot enough to sear the meat).

- While the pan is heating, sprinkle a pinch of dry rub spices (1/4 tsp for one side) on each of the pork chops.

- rub the spices into the meat and repeat on the other side.
- On the hot pan, add the oil and coat the bottom of the pan.

- Before you put the pork chops into the pan, sprinkle each side with a little more salt-.Put the chops in the pan.

- Make sure they are spaces between each piece, otherwise the meat will steam and not sear properly.

[CHICHAY TIP : Arrange the chops in the pan with the thickest, boniest parts towards the center part of the pan where they will get the most heat.]

- Sear the chops for about 2-3 minutes on each side.

- As soon as the chops are browned, flip them.

-If you are using a cast iron pan, you can turn off the heat right after you flip the first side of the chops. Cast iron holds heat really well, and there will be enough heat in the pan to finish cooking the meat completely.

[CHICHAY TIP: For chops that are a bit thicker than 3/4", and you want to make sure it is completely cooked, you may cover on the pan and let the chops finish cooking for 5-7 minutes more over low heat.]

-Once cooked, transfer the pork chops to a container and cover with foil for a few minutes until ready to be served. This will keep it moist and tender.

Serve on a bed of spinach salad...also perfect with rice, and/or corn-on-the-cob or just plain steamed corn kernels and carrots!