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If you saw my Basic Spice Rub recipe post last week, you know I promised you a pork chop dinner. Well, a pork chop dinner recipe, that is. I would say I wish I could make it for you, but I really don’t. I’ve been doing so much cooking lately with trying to finish up my cookbook recipe testing that I just want to get in and out of the kitchen as fast as possible. The end is in sight, though, for which I am ever so grateful. And I’m thankful for 5 ingredient recipes like this pork chop dinner.
Having a pre-made spice rub on hand really makes this recipe a cinch. If you don’t want to make my basic seasoning blend, feel free to use your own favorite combination of spices/herbs or a blend you’ve bought at the grocery store (or from the s.a.l.t. sisters, who have amazingly tasty and high-quality blends without the nasty ingredients of some store brands. Try their Mediterranean Spice Rub. It’s delicious.).
These pork chops really require very little effort. I didn’t bread them, but if you want to do that, oat fiber makes a good breading. You could also try THM Baking Blend. I don’t care to use my baking mix straight-up as a breading because of the high ratio of coconut flour in it, which can be a little gritty when used as a coating by itself.
As you can see in the recipe, I pair these pork chops with sautéed cabbage for a delicious meal. You can add another side if you want to (I made some corn for the kiddos), but if you’re pressed for time or find that you have a habit of eating too much, only preparing one side dish (and a non-starchy veggie at that) can be a great way to cut corners.
Other pages you might enjoy:
- my complete picture recipe index
- Starting THM
- Bri’s Basic Spice Rub recipe
- Briana’s Baking Mix recipe
- my list of 5 ingredient recipes
- When You’re Overwhelmed on THM
- Food Freedom vs. Gluttony
You can find this recipe in my cookbook, Necessary Food.
- 2 ½ - 3 lb. pork chops
- Butter and Worcestershire sauce for frying
- Bri’s Basic Spice Rub for seasoning (or your favorite seasoning blend of choice)
- Cabbage
- Heat a few tablespoons of butter and some generous splashes of Worcestershire sauce in an electric skillet. Brown the pork chops lightly on both sides, replenishing the butter/Worcestershire sauce if needed. Leave the drippings in the electric skillet for later. Season both sides of the pork chops with Bri’s Basic Spice Rub, then put them in a roaster and bake at 300 degrees F until cooked through. Check at 45 minutes for thin chops. Baking time will vary depending on how thick your pork chops are sliced.
- When the pork chops are almost done, thinly slice as much as cabbage as desired and fry it in the leftover drippings from the pork chops. Season with garlic salt to taste.
- Serve the pork chops with the cabbage and enjoy! Yields 6-8 servings.
Get the recipe for Bri’s Basic Spice Rub here.
Hi Briana!
Thanks for all you share here! I’m new to THM and your site is one that is helping calm that overwhelmed feeling. So, when you say “roaster” are you talking about one of the electric ones or just putting it in a pan in the oven?
Hi Linda! Welcome! I’m talking about an old-timey grannyware roaster with a lid to put in the oven. 🙂
grannyware! Love it!
Thanks!
This looks delicious! Last night for supper I made pork chops with apples and onions, and old favorite recipe from my pre-THM days, but I pulled it out realizing it’s a perfect “E” meal if I just reduce the amount of fat.
Pork chops are always an S ingredient, so combining them with apples would produce a crossover, but pork loin is leaner so maybe that would be a good substitute. 😉
Would a lean piece of pork loin (trimmed of all visible fat) be an E or S? In my mind, when trimmed, it’s a very lean piece of meat.
I believe that 4 oz. of lean, trimmed pork loin can be used in any fuel type. 🙂 If it’s marbled with fat or you eat more than 4 oz., it should probably be kept in an S setting unless you want a crossover.