Super Juicy Flavorful Pork Chops

May 9, 2010 / By Foodland

Super Juicy Flavorful Pork Chops

Your family will love them!
Course Dinner, Main Course
Cuisine Pork
Servings 8 Servings


  • Pork
  • 8 1" thick pork loin chops (3-4 lbs.)
  • 3 tablespoons dry rub (see recipe)
  • 1 lemon, juiced
  • 2 tablespoons cider vinegar
  • canola or vegetable oil, for cooking
  • flour, as needed
  • 6 tablespoons salt
  • 3 tablespoons onion powder or granulated
  • 3 tablespoons garlic powder or granulated
  • 3 tablespoons ground black pepper
  • 1.5 teaspoons dry oregano
  • 1.5 teaspoons dry thyme leaves
  • 1.5 teaspoons paprika


Pork Chops
  1. Rub both sides of the chops with the dry rub, coating them generously.
  2. Place them in a deep pan, overlapping if necessary.
  3. Stir the lemon juice, vinegar, and garlic together in a bowl until blended.
  4. Pour over the chops and massage into them.
  5. Marinate the chops at room temperature for up to 1 hour or in the refrigerator for up to 1 day.
  6. Pour enough oil into a large, heavy skillet to fill the bottom.
  7. If necessary, work in batches or use two skillets.
  8. Heat the oil over medium heat until rippling.
  9. Remove the chops from the marinade and discard the marinade.
  10. Lightly remove excess moisture from chops with a paper towel and dredge in flour.
  11. Remove all excess flour from the chops.
  12. Add as many chops as will fit in the pan without touching.
  13. Cook until the chops are well browned on the underside; about 6 minutes.
  14. Turn the chops and cook until they are firm near the bone when you poke them with a finger; about 8 minutes.
  15. Keep warm while cooking the second batch.
  16. Serve immediately.
Dry Rub
  1. Mix all of the ingredients together in a small bowl.
  2. Store at room temperature in an airtight container.
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