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Napa Valley Rub Pork Chops

Napa Valley Rub Pork Chops

PORK CHOPS WITH NAPA VALLEY RUB

  • ¼ cup Stonehouse House Blend or Olio Santo
  • 6 tablespoons Napa Valley Rub
  • 4 pork chops (Bone-in chops have the most flavor, but boneless are fine) 
  • 1-2 tablespoons of fresh parsely, chopped

In a small bowl, combine olive oil and Napa Valley Rub, then slather on pork chops and let come to room temp.  It's great to do this right when you come home, and then go change, etc.

When ready, preheat oven to 375 degrees.  On the stovetop, place large cast-iron skillet on low heat to begin warming, takes about 10 minutes.  This is a good moment to chop the parsley.  When pan is ready, crank up heat under skillet to medium high and wait 1-2 minutes. We are just going to brown the chops in the pan and finish them in the oven, so you want the skillet ready.  Brown chops – about 4 minutes on each side. Transfer skillet to the hot oven and continue cooking pork until a meat thermometer reads 135-140 degrees.  Let pork chops rest for 10 minutes before serving.

VARIATIONS:  Also works well with pan-fried chicken breasts and hamburgers.

Serves 4

Our Shaved Fennel Salad is a good match as quick, easy side dish.

Works well with

House Blend, 750 ml
Olio Santo 500ml
Shaved Fennel Salad
House Blend, 750 ml Olio Santo 500ml Shaved Fennel Salad
 
White Beans with Rosemary and Garlic
Napa Valley Rub
White Beans with Rosemary and Garlic Napa Valley Rub

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