Red Hot Chops

 

What You’ll Need

  • 4 bone-in pork chops

  • Red Hot River Rub (however much you want)

  • 2 TBSP olive oil

  • 1 TBSP butter

  • (Optional Brine)

    • 3 cups of water

    • 1/4 cup of kosher salt

    • 1/4 cup of brown sugar

What to Do

  1. (Optional) Mix the salt, brown sugar, and water together to form a brine. Place your chops in the brine, covered in your fridge, and leave them for 30 minutes up to 4 hours. This gives the chops a little extra flavor and a lot of extra juiciness.

  2. Pat your pork chops dry and coat all sides in a little olive oil. Season all sides liberally with Red Hot River Rub and let them sit for 10-15 minutes. This allows the chops to come back to room temp and lets the rub set.

  3. In a cast iron skillet, or any skillet, melt one part butter with one part olive oil and heat until the oil begins to smoke. Place the chops in the skillet and bring your temperature down just a touch.

  4. Cook for 5-7 minutes on both sides until browned and internal temp reaches 145F. Remove the chops from the skillet and let them rest for 10 minutes or until the internal temp reaches 150F.