Ingredients:

  • 2 tablespoons Smoked Paprika (Pimentón Ahumado)
  • 1 tablespoon Light Brown Sugar (packed)
  • 1 tablespoon Fine Grain Kosher Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Rosemary (finely crushed)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • ½ teaspoon Dried English Mustard Powder
  • 4 Bone-In Pork Chops (1–1.25 inches thick)
  • 2 tablespoons High Smoke Point Oil (Grapeseed or Canola)
  • 2 tablespoons Unsalted Butter
  • 2 Fresh Thyme Sprigs (optional, for basting)

Instructions:

  1. Create the Rub: In a mixing bowl or jar, whisk together all ingredients listed for the signature chop rub (paprika through mustard powder) until thoroughly uniform.
  2. Prep and Season the Chops: Pat the pork chops completely dry using kitchen paper. This is paramount for achieving a crisp crust.
  3. Apply Rub and Rest: Liberally coat all sides and the edges of the pork chops with the spice blend, pressing it firmly into the meat. Place the seasoned chops on a wire rack and let them rest at room temperature for at least 30 minutes.
  4. Sear the Pork Chops: Heat the high smoke point oil in a heavy-bottomed skillet (cast iron is ideal) over high heat until it shimmers and is just beginning to smoke slightly. Carefully place the chops in the hot pan. Sear for 3–4 minutes without moving them, until a deep golden-brown crust forms.
  5. Baste and Finish: Flip the chops and immediately reduce the heat to medium-low. Add the butter and optional fresh thyme sprigs to the pan. Tilt the pan slightly so the butter pools, and allow it to melt and foam.
  6. Check Doneness: Using a spoon, continuously baste the melted, foamy butter over the chops for 3–5 minutes until the internal temperature reaches 140°F (60°C). Immediately remove the chops from the pan onto a clean cutting board.
  7. Rest and Serve: Tent the chops loosely with foil and allow them to rest for 5–10 minutes. This resting period allows the internal temperature to rise to 145°F (63°C) and redistributes the juices. Slice and serve immediately.