OK, I know I’m a food snob, but until a few years ago I couldn’t prepare a decent pork chop to save my life. Not that I didn’t try, because I did try. But I almost always produced a piece of meat that could have been used as shoe leather. Pork tenderloin, no problem. But pork chops, Yee Gods, what was I doing wrong? Well, I will gladly admit what I was doing wrong. I was cooking the chops until all semblance of tender and juicy was about 20 degrees ago. In other words, I was cooking my poor pork chops like my parents used to cook veggies when I was a kid. To death! But thankfully, I have now learned to not over fry or bake pork chops.

Now, part of the problem was that when I was young trichinosis was still a major concern when cooking pork. So, I learned – cook pork until it is beyond redemption (i.e. till no possible harm could come from eating a pig product). But those days are far behind us. And thankfully, it is now well known that if pork is cooked to about 145-degrees, there is nothing to worry about. So, below you will find a really good recipe for pork chop success.

I found this recipe, with a few minor changes from me, on the realsimplegood.com site. And as the name of the site implies, this recipe is truly really simple to prepare, and really, really tasty. And juicy. No shoe leather anywhere near these chops.

So, if you too love pork chops, then I recommend you give this recipe a try. And if you are lucky enough to have a meat department in your local grocery store that offers Berkshire Pork, I highly recommend you spend the extra nickel and go whole hog on this. Because Berkshire pork is really a cut above.

Well, it’s the day before Thanksgiving and my defrosted turkey is sitting in the fridge with a salty herb mix covering every inch of its inside and outside. I roasted some additional turkey parts today, and they are residing in the fridge waiting to become turkey stock tomorrow morning. I have homemade bread cubes toasted and eager to become stuffing. My new recipe for Savory Dried Corn Casserole is safely tucked in the refrigerator anticipating its possible insertion into the Carr family list of “must have” Thanksgiving dishes. And my new recipe for Creamy Grape Salad is also ready to be introduced and given either a thumbs up or down. And since I am married to the nicest man I know, a Papa Murphey’s pizza is baking in our oven.

This often happens at our house. I’m so busy during the day before a big event, that I forget about (or don’t have the strength left) to cook dinner. Mr. C. has absolutely no problem with either taking me out or bringing something home for us. So, with no further ado, please excuse me while I go enjoy someone else’s hard work on my behalf.

And to all, Happy Thanksgiving. And do try this recipe. It makes for two wonderful pork chops. Or four, if you double the recipe. Etc. etc.

And as always, peace and love to all.

½ tsp. chili powder

½ tsp. brown sugar

½ tsp. smoked paprika

½ tsp. dried thyme

½ tsp. dry mustard

½ tsp. sea salt

freshly ground black pepper

¼ tsp. granulated garlic

¼ tsp. granulated onion

2 (1½ to 2-inch-thick) bone-in pork chops (Berkshire pork preferred)

2 T. extra virgin olive oil

Make the seasoning mix by whisking the chili powder, brown sugar, smoked paprika, thyme, dry mustard, sea salt, black pepper, granulated garlic, and granulated onion together in a small bowl. 

Place the pork chops on a low sided baking pan and drizzle the oil over each pork chop. Rub the oil over both sides of the pork chops. Season the pork chops on both sides with the seasoning mix.

Bake the chops in a pre-heated 350-degree oven for about 20-25 minutes, or until the internal temperature reaches 140-degrees. (The temperature will rise to 145-degrees as it rests.)

Remove from the oven and allow the chops to rest for at least 5 minutes before serving.