This has been a long hot summer. I am ready for the new season, are you? I love coming home to simmering crock pot dinners and snuggling up with my Mister on those crisp autumn nights. I’m a fan of change, especially when it comes to seasons.
When the temperature starts to drop, cozy pork dishes warm the belly and the soul. This thick-cut pork chop definitely fits that bill. If you haven’t cooked a thick chop before, have no fear. With a little care and attention (and a meat thermometer) you’ll cook these like a pro in no time – no grill necessary.
Serve these with onions and butternut squash or freshly picked apples. Or do like I did, and plop an incredibly edibly egg on top of your chop and scrap up the runny yolk with each bite. Mmm…
Prepare the dry rub and distribute it evenly on your pork chops. Preheat your oven to 350 degrees F.
Melt butter in a skillet over medium heat (use a cast iron skillet if you have it). Cook the pork chops until both sides are nicely browned, about 1-2 minutes per side. Remove the skillet from the heat.
Place the pork chops in a baking pan if you do not have a cast iron skillet and bake the chops, uncovered, for about 20-30 minutes, or until the meat is cooked through (internal temperature of 145). Allow the chops to rest for five minutes and serve.