Tandoori Pork Chop

Cook Time - 45 Mins to 1 Hr

Serves - 6

Difficulty - Easy

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Ingredients —

4 bone in pork chops, one inch thick

1/2 cup sugar

1/2 cup kosher salt

Penzey’s tandoori spice mix

Fresh thyme


Olive oil

Directions —

Make the brine. In a large glass or non reactive container, dissolve the salt and sugar in enough warm water to cover the chops, about 4 to 6 cups. Once the sugar and salt are dissolved, add ice to cool down the mixture than submerge the chops. Brine for at least 30 minutes and no more than 2 hours. 

Preheat the oven to 375.

Take out the chops, Pat them dry, and rub with olive oil, then mix the spice mixture about 4 tsps in a bowl, add 1 tsp ground pepper, and 2 tsps of fresh thyme. Rub the mixture on both sides of the chops. 

Heat a cast iron skillet, or another oven proof skillet over relatively high heat, cover the bottom of the pan with a little olive oil. Once the oil is shimmering, add the chops and cook 3 minutes on each side. Put entire pan of chops in the hot oven for another ten to 15 minutes depending on thickness of the chops.

Tandoori Pork Chop
Tandoori Pork Chop
Tandoori Pork Chop
Tandoori Pork Chop
Tandoori Pork Chop