How to Dry Rub Pork Chops for Maximum Flavor

Pork chops can sometimes get a bad rap for being dry and bland. But with the right preparation and seasoning pork chops can become one of the most flavorful juicy, and delicious meals you’ll make at home. The secret? A simple yet flavor-packed dry rub.

Dry rubbed pork chops are easy to make, require minimal ingredients, and take your pork from boring to extraordinary with just a little prep. This easy technique can be used on bone-in or boneless chops, as well as thicker pork chops and thin cutlets.

In this comprehensive guide we will cover everything you need to know to dry rub pork chops like a pro including

What is a Dry Rub?

A dry rub is a blend of herbs, spices, and seasonings that is rubbed directly onto the surface of meat before cooking. The dry rub adds a layer of flavor that permeates the meat as it cooks.

Dry rubs stick to the meat better than wet marinades or brines. And the direct contact helps the seasonings really get into the pork.

Benefits of Dry Rubbed Pork Chops

There are a few key benefits that make dry rubbing an ideal preparation technique for pork chops:

• Adds flavor – The blend of seasonings in a dry rub gives a big boost of flavor to mild pork. This allows the natural flavor of the pork to shine through.

• Creates a crust – As the rub cooks, it forms a flavorful, textured crust on the exterior of the chops. This adds flavor and texture with each bite.

• Keeps chops juicy – Unlike a wet marinade, a dry rub doesn’t introduce extra moisture that can make the chops soggy. The pork stays tender and juicy.

• Simple to make – You likely have all the spices needed for a basic rub already in your pantry. And it only takes about 5 minutes to mix up a batch.

Choosing the Right Pork for Dry Rub

The best pork chops for dry rubbing have a thickness of at least 1-inch. Thinner chops tend to cook too quickly for the rub to fully permeate and form a crust. Bone-in or boneless chops will both work well.

For a bigger batch, you can also dry rub a whole pork loin or tenderloin. Just double the seasoning amounts as needed.

Thicker pork chops over 2 inches may need a lower oven temp and longer cooking time to ensure they cook through without burning the outside.

How to Make a Dry Rub for Pork

Making your own dry rub is simple and allows you to customize the flavors to your taste. Here are the basic steps:

1. Select your spices

Good spices to include are chili powder, cumin, garlic powder, brown sugar, smoked paprika, mustard powder, oregano, thyme, salt, and pepper.

Play around with the amounts of each to find your perfect blend. Some key flavor combos are sweet and spicy or savory herb mixes.

2. Mix the dry ingredients

Measure out the amounts of each spice you want to use and mix together thoroughly in a small bowl. Break up any clumps.

3. Apply the rub generously

Rub the spice mix all over the pork chops, covering both sides completely. Apply a thick layer and press in.

4. Allow to rest

Let the pork rest at least 15-20 minutes up to overnight in the fridge so the rub can penetrate the meat.

5. Cook as desired

The seasoned chops can then be cooked on the grill, sous vide, baked, or pan seared.

Dry Rub Recipes for Pork

Here are a few tasty dry rub ideas to try on your pork chops:

Sweet and Smoky

• 1⁄4 cup brown sugar
• 2 Tbsp smoked paprika
• 1 Tbsp chili powder
• 1 tsp garlic powder
• 1⁄2 tsp salt
• 1⁄2 tsp pepper

Herbed Garlic

• 1 Tbsp dried oregano
• 1 Tbsp dried thyme
• 1 Tbsp garlic powder
• 2 tsp salt
• 1 tsp pepper

Chili Lime

• Juice and zest of 1 lime
• 1 Tbsp chili powder
• 1 Tbsp brown sugar
• 1 tsp cumin
• 1⁄2 tsp cayenne
• 1⁄2 tsp salt

How Long to Let Pork Dry Rub Rest

For best results, let the dry rubbed pork chops rest in the refrigerator for at least:

• 15 minutes for the rub to begin absorbing

• 1-2 hours for more pronounced flavor

• Overnight for maximum depth of spice and development of a crust

The longer the better, but even 15-20 minutes makes a difference compared to cooking immediately.

If resting more than 2 hours, keep the rubbed chops covered in the fridge. Bring to room temp before cooking.

Cooking Dry Rubbed Pork Chops

You can cook dry spice rubbed pork chops in a variety of ways, such as:

Baked – In a 375°F oven for about 20 minutes based on thickness.

Grilled – Over direct medium heat for 6-8 minutes per side.

Pan seared – In an oiled skillet over medium-high heat for 4-5 minutes per side.

Air fried – At 370°F for 14-16 minutes, flipping halfway.

Sous vide – Vacuum sealed and cooked 1-2 hours at 140°F then seared.

Monitor internal temperature to ensure pork reaches 145°F. Let rest 5 minutes before serving.

The dry rub will form a tasty, textured crust on the outside of the chops as they cook.

Fr equently Asked Questions

Should you coat pork chops in oil before dry rub?

It is not necessary to coat in oil first, as the rub will stick well to the dry surface of the pork. Oiling first can create a barrier.

Can I dry rub pork chops then freeze them?

Yes, apply the rub then place in a freezer bag. They can be cooked directly from frozen. Just add a few extra minutes to the cook time.

What meat thermometer do you recommend?

A good instant read digital thermometer is useful for checking temperature. Thermapens are very accurate and provide readings in 2-3 seconds.

How do you make a big batch of dry rub to store?

Mix up a larger amount of your favorite spice blend, then keep it in an airtight container for 2-3 months. Mason jars or spice jars work well.

Can you use dry rub on other meats?

Absolutely! The same rubs are delicious on chicken, beef roasts, ribs and more. Get creative with the flavors.

The Takeaway

With just a simple homemade blend of spices as a dry rub, you can take pork chops from bland to delicious. Let the rub rest on the meat for maximum flavor infusion and crust development before cooking. From grilling to baking to air frying, rubbed pork chops are simple to make and are sure to be a new go-to meal.