Double-Cut Pork Chops

By Food Network · 180 min

Ingredients

Instructions

1. Preheat the oven to 375°F.
2. Mix the kosher salt, turbinado sugar, black pepper, chipotle powder, granulated garlic, granulated onion, smoked paprika and cumin in a medium bowl to make the rub.
3. Score the fat cap of the pork chops. Season both sides with some of the rub and rest them for 30 minutes. Store the leftover rub in an airtight container at room temperature for later use on chicken, steak or pork.
4. Heat a large cast-iron skillet over high heat and add the vegetable oil. When hot, sear the chops in batches if needed, about 3 minutes per side, then sear the fat cap.
5. Move the skillet to the oven and roast until the pork reaches 136 to 137°F internal, 30 to 40 minutes.
6. Meanwhile, blend the brown sugar, ketchup, apple juice, blueberries, blueberry jam, mustard powder, sea salt, cayenne, granulated garlic, smoked paprika, sweet paprika, black pepper and canned chipotles in adobo until smooth. Transfer to a medium pot, bring to a boil, then lower to a simmer and cook about 20 minutes until reduced and slightly thickened.
7. Take the chops out of the oven and raise the oven to 400°F. Brush the glaze over the chops and roast until the glaze is set and the pork reaches 145°F, about 5 more minutes.

Summarized from Food Network's video. Watch it for the details.

More recipes with

GarlicOnionBrown sugarBlueberryJamPork chop