"I've definitely been influenced by Southern cooking," says Ruth Carter, who came up with her Pork Chop Rub after retiring with husband John to Mt. Pleasant, South Carolina.
"This particular rub mix is my own combination but it's just a guide and everyone's tastes differ. Some salt, brown sugar, paprika, garlic and cayenne or other hot pepper are pretty basic, and the rest is personal taste. I also use the rub on ribs occasionally."
Ruth says the marinade and searing help the chops come out so tender that "you don't really need to slather on barbecue sauce. I rarely use it, although I do enjoy a Carolina vinegar sauce occasionally. Pork can get tough and dries out easily so slow cooked is best after a quick sear. These boneless chops don't need a long time in the oven."
Ruth and John, who moved from Pennsylvania, also "enjoy local shrimp and fish a variety of ways, collard greens, biscuits, peaches and pecans, black-eyed peas, butter beans and lots of Southern vegetables…plus corn, which is great in the Midwest also."
Ruth shares, "This rub can also be used on ribs and is easily doubled or tripled. Sometimes I add up to 1/4 teaspoon of Krakow Nights seasoning and/or BBQ seasoning to the rub mix."
Mix all of the rub ingredients except the BAY LEAF thoroughly and rub on both sides and all edges of the pork chops. Break the BAY LEAF in half, and place with the chops in a re-sealable plastic bag and refrigerate for at least 4 hours or up to overnight.
When ready to cook, preheat the oven to 325°. Remove the chops from the bag. Discard the BAY LEAF pieces. Pour the oil into an oven-proof pan and heat over medium-high. Add the chops and sear on both sides for 1-2 minutes per side. Place the pan in the oven and cook for 8-9 minutes. Remove from the oven and let sit about 5 minutes before serving.
Nutritional Information: Servings 4;
Serving Size 1 chop (89g); Calories 210; Calories from fat 100; Total fat 12g; Cholesterol 65mg; Sodium 280mg; Carbohydrate 3g; Dietary Fiber 0g.