This is a spin on a Paula Dean recipe; I just switched a few things around.
- Carbohydrate 20.9808433419956 g
- Cholesterol 0 mg
- Fat 0.679163333387541 g
- Fiber 1.47633335741026 g
- Protein 1.53533333428499 g
- Saturated Fat 0.271929333342895 g
- Serving Size 1 1 Serving (25g)
- Sodium 51.696666669969 mg
- Sugar 19.5045099845853 g
- Trans Fat 0.0541533333488213 g
- Calories 92 calories
Step-by-step
- Bone in porkchops work best with the recipe.
- Heat oven to 350 degrees while preheating mix spice rub for porkchops.
- Rub porkchops with spice mixture and place in skillet (med high) for right about 4 minutes per side.
- After you have down that place the porkchops in the oven and let them bake for roughly about 35 minutes.
- They are delicious.
Searing bone-in pork chops for precisely four minutes per side requires maintaining a medium-high skillet temperature to build an even crust without burning the brown sugar in the rub. Fat content matters significantly here, as lean cuts dry out faster when exposed to high heat.
Transferring the seared meat to a preheated 350 degree oven allows the interior to cook through during the thirty-five minute baking window. Bone-in cuts conduct heat differently than boneless options, affecting the internal temperature progression during this roasting phase.
Dry spices like garlic powder and onion powder blend uniformly with cocoa powder to create a distinct aromatic barrier over the meat surface. Substituting fresh minced garlic or fresh onions introduces excess moisture that prevents proper browning and alters the crust formation entirely.
Measuring exact quantities ensures the balance between bitter cocoa and sweet brown sugar remains stable across batches. Allowing the spice blend to rest on the meat for ten minutes before cooking helps the dry ingredients adhere to the surface without sliding off into the hot pan oil.
