Paprika-Rubbed Pork Chops
Updated Oct. 10, 2023
- Total Time
- 1 hour 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes, plus at least 1 hour’s marinating
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon kosher salt
- 1tablespoon pimentón de la Vera or smoked paprika, plus more for dusting
- 2teaspoons granulated sugar
- ⅓teaspoon ground coriander
- A small pinch of ground cayenne
- 6boneless pork chops, cut ¾-inch thick (about 2 pounds)
- Olive oil, for drizzling and searing
- Lime wedges, for serving
For the Marinade
For the Chops
Nutritional analysis per serving (6 servings)
279 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 32 grams protein; 366 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the marinade: In a small bowl, stir together kosher salt, pimentón, sugar, coriander and cayenne.
- Step 2
Prepare the chops: Carefully sprinkle ½ teaspoon marinade over the surface of each chop. Repeat on the other side of the chops. Drizzle a little olive oil over each chop, and rub into the meat on both sides. Refrigerate for at least 1 hour or up to 2 days.
- Step 3
Just before cooking, bring chops to room temperature. In an oil-filmed cast-iron pan over medium-high heat, and working in batches to avoid crowding the pan, cook just until chops are lightly browned and firm to the touch, for about 2 minutes per side. Transfer to a serving platter and dust with more pimentón. Serve with lime wedges.
Private Notes
Comments
What is with this fascination with specifying "kosher" salt? To wit, Morton's kosher has almost twice the amount of salt by weight as does Diamond Crystal in an equivalent volume, say, in a tablespoon. How often do the comments reflect this--as in: "Gee, this recipe is way too salty"? C'mon, NYT recipe writers. The chefs who develop the recipes printed herein surely know of this difference, whereas many home chefs don't. Give us a break and specify either by brand, or weight, or both!
The dry rub was delicious. My chops were a little thinner and cooked in under 4 minutes. I deglazed the pan with a little white wine.
I cook this kind of pork chops often, but I do it sous vide, then sear them. I’m going to prepare them this way, then cook them sous vide, then sear them, as I always do. I’ll report back. (I buy a whole pork loin, cut off one two-pound roast, then cut the rest into chops, about an inch and a quarter each.)
Made this tonight. Delicious. Used Hot Paprika and skipped the cayenne but otherwise made it exactly as written. Have not had good luck pan sautéing pork in the past (too dry) but dry rub/olive oil combination must have made the difference.
why sugar? why sugar on everything all the time?? bad habit and completely unnecessary
Very good, but salty. I used the amount specified and used Diamond Crystal. I’ll cut the salt by half next time.
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