One thing I miss about going into the office every day (there aren’t many) is getting to meet up with friends for lunch at various restaurants downtown. The place I worked before my current job was in a food desert and leaving for lunch was not an option. They did cater in lunch every day which I’m not complaining about but there is something so nice about leaving the building and having a proper lunch. Living in Austin, like every article about why it’s the best place to live, allows for endless lunch options.
One day I could go get a salad, or a sandwich, or tacos, or a lobster roll from the food truck, or dumplings, or sushi – but on Fridays, we could go to the fancy steakhouse that’s normally outside of my budget for their more economical lunch portions. For $16, I could get an amazing bone-in pork chop that came with sides that I would make last 3 days. The dinner portion is a bit larger but costs $44. Since we are still in quarantine, I want to show you that it’s just as easy and even better to make a bone-in pork chop in the safety of your own home and for significantly less money.
So let’s talk chops. I was able to find two extra-thick (1 1/2 to 2 inch) bone-in pork chops at my grocery store and they were just over a pound each. If you are going to the store, or have a fancier store/butcher, you’ll be looking for Thick Pork Center Rib Chops. From there, the dry rub is pretty basic. I would pair this with mashed potatoes or cauliflower and some steamed vegetables. The wine of choice would be a nice Cabernet Sauvignon. Chocolate for dessert of course! Make this with me on my youtube channel!
Steakhouse Style: Bone-In Pork Chop
Ingredients
2 thick pork center rib chops bone-in, roughly 1lb each
1 tbsp freshly ground black pepper
1 tbsp kosher salt
1 tbsp garlic powder
1 tbsp smoked chili powder
1 tbsp light brown sugar
1-2 tbsp vegetable oil for searing
Instructions
Preheat oven to 375°F.
Using a paper towel, pat the pork chops completely dry and set aside. In a small bowl, combine together the pepper, salt, garlic powder, smoked chili powder, light brown sugar, and mix until combined. Take the dry rub and pat it all over the pork chop, covering every part. Discard any remaining rub.
Place pork chops on a foil-lined baking sheet and bake for 30-35 minutes or until the thickest part of the pork chop meat registers 135°F – 140°F on a thermometer. Remove from oven.
Heat a 10″ cast-iron skillet over medium heat. Add oil and increase heat to medium-high. Once the oil is shimmering or easily moves around the pan, add in the pork chops, being careful to lay them gently away from you to avoid getting burned from the oil. Sear on all sides of the pork chop for 30 seconds to a minute to form a nice crust. Remove them from the pan and set them on a cutting board and let them rest for 15 minutes. Slice the pork chop off of the bone and in thin slices against the grain.
Happy Valentine’s Day!
