Pan-Seared Pork Chops with Herbs de Provence and Cumin
Pork has so much flavor whether you cook fresh cuts or cured meats such as bacon or ham. Years ago it was necessary to cook pork very well, which sometimes made it dry. Today, however, it is no longer necessary to overcook the pork. A minimum internal temperature of 145° and a maximum of 160°, with resting of 3-5 minutes before serving is all that is needed for perfectly cooked moist and tender pork.
Although there are many different cuts of pork, the pork chop is one of my favorite because it is quick and easy to prepare. In this recipe I have combined the savory spices of Herbs de Provence with the warm, earthly spice of cumin. Serve the chops with Garlic Mashed Potatoes for a great meal.
4 – 1 inch thick center cut pork chops
Spice rub (see below)
Ingredients for Spice Rub:
1 tsp. – Herbs de Provence
1/2 – tsp, ground cumin
1/2 – tsp. salt
1/2 – tsp. Ground black pepper
1/8 – tsp. Cayenne pepper
In a small bowl, mix all spices together. Season both sides of the pork chops with the spice rub. Use all the rub, dividing it equally among the four chops.
In a large iron skillet, or if you do not have one use a non-stick skillet, heat 2-3 tablespoons of Canola oil. Once it is hot, add the pork chops and check that the flame is on medium. Cook about 8-9 minutes on one side, checking it to make sure it does not burn. It should get golden brown. Turn the pork chops over and cook on the second side for 8 minutes. Check the internal temperature with a meat thermometer. It should be 145° F. Let the chops rest for about 5 minutes before serving.