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PORK CHOPS WITH NAPA VALLEY RUB
- ¼ cup Stonehouse House Blend or Olio Santo
- 6 tablespoons Napa Valley Blend
- 4 pork chops (Bone-in chops have the most flavor, but boneless are fine)
- 1-2 tablespoons of fresh parsely, chopped
In a small bowl, combine olive oil and Napa Valley Blend, then slather on pork chops and let come to room temp. It's great to do this right when you come home, and then go change, etc.
When ready, preheat oven to 375 degrees. On the stovetop, place large cast-iron skillet on low heat to begin warming, takes about 10 minutes. This is a good moment to chop the parsley. When pan is ready, crank up heat under skillet to medium high and wait 1-2 minutes. We are just going to brown the chops in the pan and finish them in the oven, so you want the skillet ready. Brown chops – about 4 minutes on each side. Transfer skillet to the hot oven and continue cooking pork until a meat thermometer reads 135-140 degrees. Let pork chops rest for 10 minutes before serving.
VARIATIONS: Also works well with pan-fried chicken breasts and hamburgers.
Our Shaved Fennel Salad is a good match as quick, easy side dish.
photo credit: Erin Scott