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1. Heat a large cast iron frying pan to medium high or high heat ( hot enough to sear the meat). While the pan is heating, sprinkle a pinch of dry rub spices ( about 1/8 tenspoon or litte more) on each of the pork chops. Turn the chops over and repeat on the other side.
2. Once the pan is hot, add a teanspoon of oil or fat to the pan and coat the bottom of the pan. Right before you put the chops into the pan sprinkle each side with a little salt, or you can salt the chops in the pan. Make sure they are not crowding each other too much. There should be space between the chops in the pan or the meat will steam and not sear properly.
1. Heat a large cast iron frying pan to medium high or high heat ( hot enough to sear the meat). While the pan is heating, sprinkle a pinch of dry rub spices ( about 1/8 tenspoon or litte more) on each of the pork chops. Turn the chops over and repeat on the other side.
2. Once the pan is hot, add a teanspoon of oil or fat to the pan and coat the bottom of the pan. Right before you put the chops into the pan sprinkle each side with a little salt, or you can salt the chops in the pan. Make sure they are not crowding each other too much. There should be space between the chops in the pan or the meat will steam and not sear properly.
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