Spice-rubbed pork chops . . .

Tangy, sweet peach jam balances the richness of these pan-fried spiced pork chops. 



8 bone-in pork chops, about 1 thick (10 oz. each)

2 tbsp. garlic powder

2 tbsp. ground mustard

1 tbsp. smoked paprika

2 tsp. freshly ground black pepper

Kosher salt, to taste

cup olive oil

Peach jam, for serving (optional)


1. Place pork chops in a 9 × 13 baking dish. Mix garlic powder, ground mustard, paprika, pepper, and salt in a bowl; rub over pork chops. Cover with plastic wrap; let sit at room temperature up to 1 hour or chill overnight.

2. Heat 3 tbsp. oil in a 12 cast iron skillet over medium-high heat. Working in batches and adding more oil as needed, cook pork chops, flipping once, until browned and cooked through, about 10 minutes. Transfer to a serving platter; serve with peach jam, if you like.