Pork chops with a Brown Sugar and Cumin rub and Arugula Salad

A quick rub of spices and brown sugar on any cut of meat can be a quick and easy way to add loads of flavor and complexity to a dish. Give the pork chops a sear in a hot pan and then finish them in the oven for a perfectly cooked chop. The salad comes together in minutes too and adds a nice acidic and spicy punch along side the smoky sweet pork chop.

Time: 20-30 min including prep

Recipe by Tierney Larson

Servings 2-4 (depending on the size of the chops)

2 bone-in pork chops

3 tsp cumin

3 tsp light brown sugar

kosher salt

1 tbl canola oil

1 5oz bunch or package of arugula rinsed and patted dry

1/8 cup Apple cider vinegar

Juice from half a lemon

pinch of brown sugar

pinch of kosher salt (plus more to taste)

1/4 cup Extra virgin olive oil

1 small red chili pepper thinly sliced

For the pork chops:

Take your chops out of the fridge and allow them to come to room temp for about an hour before cooking. (Optional but great for getting a good sear). Preheat your oven to 400F. Make three cuts along the fatty side of the pork chops to cut through the silver skin (just cut through the fat until you just see the meat)

Generously season with kosher salt on both sides. In a small bowl, mix the brown sugar and cumin. Rub the cumin and sugar mixture all over the pork chops.

Heat a cast iron or heavy bottomed skillet over medium high heat until the pan is well heated. Add oil and allow the oil to heat until shimmering and you can just start to see very tiny wisps of smoke. Put the pork chops in the pan and allow to sear in the first side for about 3-4 min or until you see a nice golden crust. Flip them and let them sear for another 3 minutes and then place in the oven for about 8 minutes (depending on the thickness). Pork chops should be 145F close to the bone. Let the chops rest on a cutting board while you make the salad.

For the salad:

In a small bowl whisk together the apple cider vinegar, lemon juice a pinch of salt and a pinch of brown sugar. When the sugar and salt are dissolved, slowly drizzle in the olive oil while whisking vigorously until all the oil is incorporated. Taste and season with more salt or more lemon. Add a small amount of dressing to your arugula and toss, add more until all the leaves are lightly covered in dressing. Add the chili and toss together.

Serve along side the pork and enjoy!!