Grandma's Pork Chops

(pork )

Grandma's Pork Chops
Grandma's Pork Chops

Yield: 6 servings


6 1-inch loin pork chops
3 Tbsp Dry Rub For Meats and Poultry
3 oranges, juiced
1 lemon, juiced
2 Tbsp cider vinegar
2 cloves garlic, smashed
Grape seed or other vegetable oil


  1. Maranade: Rub both sides of chops with the dry rub, coating generously. Place in a deep baking dish, overlapping if necessary. Stir citrus juices, vinegar, and garlic together in bowl until blended. Pour this mixture over chops and massage into them.
  2. Marinate chops at room temperature for up to 1 hour, or up to 1 day in the refrigerator.
  3. Pour enough oil into large, heavy skillet to film bottom. Heat oil over medium heat until rippling.
  4. Remove chops from marinade and discard the marinade.
  5. Add as many chops as will fit in pan without touching.
  6. Cook until chops are well browned on the underside, about 6 min. Turn and cook until they are firm when poked with finger, about 8 min. Keep warm while cooking second batch if necessary. Serve immediately.
Note: Chops may be broiled if pan frying is not desired.