How to Perfectly Dry Rub Pork Chops

Dry rubbed pork chops are so simple to make yet end up incredibly flavorful and delicious. By coating the chops in a blend of spices and baking them you infuse tons of taste into the meat while keeping it moist and tender. Once you learn the easy technique for dry rubbing pork chops, you’ll ditch the bottled barbecue sauce and enjoy the natural flavors of the pork.

Why Dry Rub Pork Chops?

There are a few reasons why dry rubbing is one of the best ways to prepare pork chops

• It adds big, bold flavor – The spice rub permeates the meat, giving it a powerful punch of seasonings without needing to add sauce. You control the flavor profile.

• It forms a flavorful crust – As the spice coated chops cook, the seasonings brown and caramelize on the exterior forming a crisp, spicy crust encasing the juicy interior.

• It keeps the chops moist – Dry rubbing helps seal in juices and prevents the lean chops from drying out during cooking.

• It’s fast and easy – With just a few pantry spices and 10 minutes hands on time, dinner is ready in under 30 minutes.

• It’s versatile – Adapt the rub to suit any taste by customizing the spices. Serve the chops plain, add a sauce, or use in recipes.

Choosing Pork Chops for Dry Rubbing

The best cuts of pork for dry rubbing are bone-in rib chops or center cut loin chops that are 1 to 1 1/2 inches thick. Thicker chops stay juicier during cooking. Look for chops with good marbling or streaks of fat running through as this keeps them tender.

Boneless pork chops are not recommended as they tend to overcook and dry out faster. Always check for freshness and use chops within 3-5 days of purchasing.

Creating Your Own Dry Rub

Making your own dry rub only requires a handful of spices from your pantry or spice rack. Here is a template for putting together a flavorful pork chop seasoning blend:

Base Flavors

2 teaspoons kosher salt

1 teaspoon black pepper

1 teaspoon paprika

1 teaspoon brown sugar

Aromatics

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon chili powder

Spike flavors

1/4 teaspoon cayenne (optional)

1/4 teaspoon cinnamon (optional)

1/4 teaspoon cumin (optional)

Mix together the checked ingredients in a small bowl. For bolder flavor, increase amounts. For milder rub, decrease spices. Customize with your favorite seasonings.

Preparing the Chops for Dry Rubbing

Pat pork chops dry with paper towels. Use a sharp knife to trim off any excess fat or silver skin. This helps the rub adhere evenly to the meat.

Place chops on a plate or baking sheet. Thoroughly coat both sides of each chop with the spice rub mixture, pressing gently so it adheres. Cover the entire surface area.

For best results, place rubbed chops on a rack set over a baking sheet or rimmed plate. Refrigerate 30 minutes up to overnight to let flavors meld. Bring to room temperature before cooking.

Cooking Dry Rubbed Pork Chops

There are a few easy cooking methods for infusing dry rubbed chops with flavor:

Oven Baked – Bake at 425°F for 15-25 minutes until internal temperature reaches 145°F. Let rest 5 minutes before serving.

Grilled – Grill over direct medium heat 4-7 minutes per side. Move to indirect heat if flaming up. Cook to 145°F.

Pan Seared – Heat oil in a skillet over medium-high heat. Cook chops 2-3 minutes per side until browned and 145°F internally.

Air Fried – Cook at 370°F for 12-15 minutes, flipping halfway until 145°F internally.

Monitor temperatures closely so the lean chops don’t overcook and dry out. Allow the spice rub to shine by avoiding heavy barbecue sauces. A sprinkle of fresh herbs is all you need.

Serving Your Dry Rubbed Pork Chops

Here are some tasty ways to serve your homemade dry rubbed pork chops:

• Pair with macaroni and cheese or creamy mashed potatoes to offset the spice.

• Make tacos with chopped dry rubbed pork, onions, cilantro and salsa.

• Stuff into sandwiches or wraps with pickles and slaw.

• Dice and toss with peppers, onions and pineapple for kebabs.

• Use in salads, omelets, pasta dishes, soups or stir fries.

• Serve with a fresh peach salsa, chimichurri sauce or chutney on the side.

Take your dry rubbed pork chops in any flavor direction from Mexican to BBQ to Greek. The possibilities are endless!

Storing and Freezing Dry Rubbed Pork

Freshly rubbed raw pork chops keep refrigerated for 1-2 days. Cooked dry rubbed chops can be refrigerated up to 4 days.

For longer storage, individually wrap raw rubbed chops in plastic wrap then foil and freeze for 2-3 months. Cook frozen dry rubbed chops straight from freezer by adding a few extra minutes to the cook time.

Recipe for Easy Dry Rubbed Pork Chops

This simple recipe uses spices you likely have on hand for deliciously flavorful oven baked pork chops.

Ingredients:

• 4 bone-in pork rib or loin chops (1-inch thick)

Dry Rub:

• 1 tablespoon paprika

• 2 teaspoons brown sugar

• 1 teaspoon kosher salt

• 1 teaspoon black pepper

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon cayenne pepper (optional)

Instructions:

1. Pat pork chops dry and trim any excess fat.

2. In a small bowl, combine rub ingredients. Mix well.

3. Rub spice mix evenly over both sides of each chop, pressing gently to adhere.

4. Place chops on a baking rack set on a sheet pan. Refrigerate 30 minutes.

5. Preheat oven to 425°F.

6. Bake chops 15-20 minutes until internal temperature reaches 145°F.

7. Let rest 5 minutes before serving.

In just 30 minutes, you can have incredibly tender, juicy and flavorful oven baked pork chops using this easy dry rub technique. Adjust the spices to your taste and enjoy!