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Pan Seared Pork Chops with Savory Dust
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Pan Seared Pork Chops with Savory Dust

Serves
2
Prep
10 mins
Cook
12–18 mins
Pan seared pork chops get a browned crust before Savory Dust joins a quick buttery pan sauce. Use evenly thick chops and check the center with a thermometer.

Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.

Ingredients

  • 2 boneless pork loin chops, 1 inch thick, about 7–8 ounces (200–225 g) each
  • 2 teaspoons (10 ml) neutral oil
  • 1/3 cup (80 ml) low-sodium chicken broth
  • 1 level teaspoon (5 ml) Savory Desert Dust
  • 1 tablespoon (15 g) unsalted butter
  • 1 teaspoon (5 ml) lemon juice

Directions

  1. Dry the chops. Pat the fully thawed chops dry. Trim only large loose strips of fat, keeping the meat intact. Use chops close to 1 inch thick so the centers heat at a similar rate.
  2. Sear both sides. Heat a heavy 10- or 12-inch skillet over medium-high heat. Add oil and then chops. Sear for 3–4 minutes per side until browned, lowering heat if the pan begins to smoke heavily.
  3. Make a gentle pan sauce. Reduce heat to medium-low. Carefully add broth and scrape up browned bits with a wooden spoon. Stir Savory Dust into the liquid, keeping the meat in the pan; gently simmer rather than boiling the sauce dry.
  4. Check the centers. Turn the chops in the sauce for about 4–10 minutes more, until each reaches at least 145°F (63°C) in the thickest center. Insert the thermometer from the side. Add a splash of water if the sauce reduces too far before the chops are cooked.
  5. Rest and finish. Move chops to clean plates and rest at least 3 minutes. Take the pan off the heat and swirl butter and lemon juice into the hot sauce. Spoon over the rested chops and serve.

Cooking timing: 12–18 mins + 3 mins resting.

Savory Desert Dust Seasoning

The Dust In This Recipe

Savory Desert Dust

$12.99

Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
  • Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
  • Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
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RECIPE TIPS & FAQS

CAN I USE BONE-IN PORK CHOPS?

The method can work, but the stated timing is for 1-inch boneless chops. Bone shape and thickness change cooking time. Measure temperature in the thick meat away from bone.

WHY ARE MY CHOPS DRY?

Lean loin chops become firm when cooked far beyond their target. Use an instant-read thermometer, check early and remove each chop at 145°F (63°C), followed by at least a 3-minute rest.

WHEN DOES THE SAVORY DUST GO IN?

After searing, stirred into the broth over lower heat. This keeps the dates in the blend away from the initial hot dry pan and seasons the quick sauce.

WHAT PAN SHOULD I USE?

A heavy stainless-steel or cast-iron skillet holds heat well and collects browned bits for the sauce. Choose a pan wide enough that the two chops have space between them.

WHAT IF MY CHOPS ARE THINNER?

They can finish during the searing stage. Start checking much earlier, transfer safely cooked chops to rest and make the sauce separately instead of simmering them for the full stated time.

CAN I MAKE THE SAUCE WITHOUT BUTTER?

Use a teaspoon of olive oil at the end instead. It gives a lighter sauce with a different texture; the broth, Dust and lemon still provide the main flavor.

HOW DO I KEEP LEFTOVER CHOPS MOIST?

Refrigerate in a shallow covered container within two hours, or one hour above 90°F (32°C). Keep at 40°F (4°C) or colder and use within 3–4 days. Reheat leftovers to 165°F (74°C). Reheat gently with a splash of broth and keep covered until the center reaches the reheating target.

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