Spicy Pan Seared Pork Chops

Sometimes we get in a cooking rut and cook what's easiest or most familiar. Last night I decided to climb out of my box. (Daddy was too busy to grill!) I wanted something with flavor, a little kick and something that would taste as good from the stove top as it would from the grill.

I could not be any more pleased with the result of this fabulous dish!



I have to warn you, if you like bland foods, this might not be for you. If you like a little heat, this is a must try dish. I made this with Cilantro Lime Rice, which was the perfect refreshing accompaniment!

To make your dry rub you will need the following:

2 tbs paprika
2 tbs cayenne pepper
2 tbs garlic powder
2 tbs brown sugar
2 tbs Italian Seasonings
just less than 1/3 cup of salt

You will also need the following for the sauce:

1/2 cup dry white wine
2 - 3 cloves of minced or finely chopped garlic
1/2 chicken stock


Mix together the marinade ingredients really well. You will have extra that will keep well in a tightly sealed jar for a month of so.

In a large saute pan add a table spoon or two of olive oil and heat.
As the oil is heating, rub generous amounts of the dry rub on to both sides of the pork. Add the pork to the pan. (The meat will sizzle nicely when the oil is hot enough.)

Sear each side, (about 2 to 3 minutes per side) until nicely golden brown. Reduce heat and cook for 20 - 30 minutes depending on the thickness of the chop.

When the chops are done, remove from the pan, and to the pan juices (there should be a good amount) add 2 - 3 cloves of freshly pressed or crushed garlic, 1/2 cup of dry white wine, 1/2 cup of chicken stock and gently stir all the spices and seasonings off the pan. Pour sauce in to a small pitcher. Toss the chops back into the pan for to keep warm until everyone comes to the table.

If you would like to serve this with the Cilantro Lime Rice, simply cook regular long grain white rice as you normally would. As the water is boiling add juice of 1 lime. While rice is cooking, finely chop some fresh cilantro leaves, and add to the rice when it has finished cooking. Toss well so that the cilantro is well blended.

For vegetable I simply served a green salad.