Chile Thyme Skillet Pork Chops

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chile-thyme-skillet-pork-chops

Do you ever find random unlabeled lumps of mystery meat in your freezer? (Please say yes and reassure me that I’m not the only disorganized  person who forgets to label things!)

giant-pork-chops

Last week, I found a package in my freezer which upon thawing turned out to contain these amazing giganto pork chops. I think this is “pork loin rib half sliced” and the remaining half of an even more giant package I picked up on sale a while pack. But then, of course, I had myself a thawed package of amazing giganto pork chops, which looked like the beginnings of a low carb dairy free dinner to suit the needs of all my boys here.

fresh-thyme

So, let’s scratch something up here. I went out in the garden and found the thyme was going nuts, so started by grabbing a little of that — this is about 1/4 cup, loosely packed.

chile-salt

In poking around the spice cupboard, I then found this jar of chile salt I’d picked up on a whim at Big Lots a while back (it was $1.00, OK!?). So I decided to make a rub for the chops using some chile salt, the fresh thyme, and whatever else came to mind. Don’t have a handy jar of chile salt sitting around? Just substitute a combination of chile powder and a coarse sea salt or Kosher salt.

rub-on-pork-chops

So I took my handy-dandy little food chopper and mixed up some fresh thyme, chopped garlic, cumin, chile salt, fresh lime juice, and olive oil to make a spice rub for the chops. You’ll want to get it all evenly rubbed into both sides of the chops, here — use your hands, then wash them well! I let the chops marinate for about half an hour, then grabbed my trusty cast iron Dutch oven (you could also use a skillet, but I don’t have one — add it to the list!).

two-in-a-pan

These chops were so freakishly large I had to cook them up in two batches here, since just two completely filled the bottom of my Dutch oven. They were over an inch thick, so I heated some olive oil in the Dutch oven and then cooked the chops over medium heat for 10 minutes a side. Give them a couple more minutes if necessary to make sure they’re cooked all the way through; if you’re using regular pork chops instead of monster thick pork chops, reduce the cooking time accordingly.

stack-of-pork-chops-2

Once your pork chops are nicely browned and cooked through, remove to a paper towel covered plate, serve, and enjoy! Chile Thyme Skillet Pork Chops aren’t at all spicy, despite the name. Next time I’ll probably use regular sea salt and up the chile-to-salt ratio, since the chile salt turned out to be fairly mild — tasty, but mild. The thyme and chile are a nice combination though, and provide a different flavor sensation to mix up your same old-same old skillet fried chops. These turned out tender, juicy, and flavorful, and a hit with every boy in the house.

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Chile Thyme Skillet Pork Chops
 
Author:
Recipe type: dinner
Ingredients
  • 3-4 lbs thick slicedbone-in pork chops
  • ¼ cup loosely packed fresh thyme
  • 2 Tbsp minced garlic
  • 1 tsp cumin
  • 2 Tbsp chile salt (or substitute chile powder + coarse sea salt or Kosher salt)
  • juice of ½ a small lime
  • 2 Tbsp olive oil + more for frying
Directions
  1. In food chopper or food processor, mix thyme, chopped garlic, cumin, chile salt, lime juice, and olive oil to make a spice rub for the chops.
  2. Evenly rub spice mixture into both sides of the chops.
  3. Marinate for about half an hour.
  4. Heated a little olive oil in the Dutch oven and cook the chops over medium heat for 10 minutes a side. Give them a couple more minutes if necessary to make sure they're cooked all the way through; if you're using regular pork chops instead of monster thick pork chops, reduce the cooking time accordingly.
  5. Once your pork chops are nicely browned and cooked through, remove to a paper towel covered plate, serve, and enjoy!

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Comments

  1. I just found your website, through pinterest.. I was looking for what to do with thin cut assorted chops. When I looked at that, I say you were feeding multiple diets. I’m a Grandma, and my daughter has some Celiac people and low carb folk to cook for.. Great! We are in Phoenix. We can take Garden chilis or herbs and just cut and leave for a couple days and they are dry. One tip: If you get a bowl or big measuring cup and put a Tablespoon or so of Clorox in it… It takes the capsaicin off your fingers and out from under your nails without having to buy gloves or deal with the pain when you rub your eyes. Enjoying your site!

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