You can easily make awesome weeknight pork chops that your friends and family will find absolutely delicious! The trick is in the rub, which gives the pork chops a ton of flavor, and also a nice glaze. You don’t even need a sauce or gravy. I like to serve this with oven roasted carrots and a potato gratin, and often a salad with some fresh shaved fennel in it, to pick up on the flavors in the pork rub.
Note that you can use thin cut pork chops, bone-in or boneless chops. Totally your preference. This recipe serves 4, but can be cut in half or doubled…you can save the extra rub in a bag or jar for future use. I’m confident that you’ll like recipe enough to want to make it more than once!
1 Tbsp fennel seed
1 tsp black peppercorns
2 tsp salt
2 tsp sugar
4 1″ thick, bone-in pork chops
2 Tbsp olive oil
In a spice mill or mortar and pestle, grind the fennel seed and black peppercorns until fine. I a small bowl, mix the fennel and pepper with the salt and sugar until combined thoroughly. Sprinkle the rub over the pork chops generously, until nicely coated on both sides. Allow to sit for 10 minutes.
Heat oil in a large enough skillet to hold the pork chops without overcrowding (use 2 separate pans if need be) over medium-high heat. Add the pork chops, and turn heat down to medium. Cook approximately 4 minutes per side, but note this will vary based on thickness of the chops. Use a meat thermometer and regularly check the temp in the center of the chop. When it hits 135 F, remove them to a cutting board and allow to rest for about 10 minutes.
Serve as soon as you’re done resting the meat and enjoy.