Sweet & Savory Pork Chops with Old Bay Dry Rub

Serving size: 2 large pork chops.

Ingredients:

2 tablespoons packed, light brown sugar

1 tbsp Old Bay seasoning

1 tsp smoked paprika

½ tsp freshly ground black pepper

1 tbsp of Dijon mustard

1 tbsp of white wine

Directions:

Whisk the brown sugar, Old Bay, smoked paprika, and black pepper together in a small bowl. Press out any lumps in the brown sugar with the back of a spoon.

Pat your pork chops completely dry with a paper towel. Removing surface moisture helps the seasoning stick and guarantees a better sear.

Lightly coat all sides of the pork chops with a thin layer of Dijon mustard mixed with white wine.

Sprinkle the rub mixture evenly over the chops. Use clean hands to massage the spices firmly into the meat, ensuring the edges are coated.

Let the seasoned pork sit at room temperature for 15 to 30 minutes before cooking.

Because this rub contains brown sugar, keep your cooking heat at a medium.

Cook your pork chops until they reach an internal temperature of 145°F on a meat thermometer, then let them rest for 5 minutes before serving.