Rosemary Cumin Rubbed Pork Chops

  • Servings: 3-4 people
  • Prep time: ~ 5 minutes
  • Cook time: ~ 10-15 minutes


  • 3 bone in pork chops, preferably 1 inch thick
  • 2 teaspoon Back to Organic Cumin Lime French Grey
  • 1 large garlic clove or several small
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon coconut palm sugar
  • 1 tablespoon coconut oil
  • 1 tablespoon olive oil

These pork chops are simply delicious and take less than 30 minutes to make. You can grill or pan sear them over high heat. If the chops are thicker than 1″, then sear both sides for 3 minutes and then pop them in the oven at 400 degrees for 10 minutes. It is that easy.

There are several tricks for preparing the perfect pork chop. The first is to make sure the pork is at room temperature before you start cooking or the center may be undercooked. Shoot for 141 degree internal temperature instead of the recommended 145 degree by the USDA for a more tender, juicy chop. Remember the chops continue to cook after you remove them from the heat. Lastly, make sure the pork chops rest for 5 to 7 minutes before you cut into them or the juices will end up on your plate and not in your mouth.

If you generally overcook your pork, then brine it first. A brined pork chop has more liquid in the meat and will not be as dry. Plus, a brined pork or chicken always tastes better.

Here is a pork brine recipe to try. I would not include the thyme or parsley in the brine since there is rosemary, oregano and cumin in the rub. Make sure you use the salt specified or weigh your salt instead of going off the 1 cup. Morton versus kosher versus sea salts are very different in density and drastically effect the saltiness of the meat.


1) MAKE THE RUB- Mince 1 large clove of garlic with 2 teaspoons Back to Organic Cumin Lime French Grey and 1 tablespoon fresh rosemary leaves. Mix in 1 tablespoon of coconut palm sugar or brown sugar. Coat both sides of the pork chops and let sit for 15 minutes. If you have time, refrigerate for several hours to penetrate the meat. Allow the chops to come to room temperature before cooking, about 15-20 minutes.


2) COOK THE PORK CHOPS- Place a cast iron skillet or pan over high heat. Melt 1 tablespoon of coconut and about 1 tablespoon of olive oil in pan. (Note: the oil needs to have a high smoke point. Non GMO Organic, Canola, avocado, and coconut oil have higher smoke points.) Add the pork chops and brown each side, uncovered for 4-6 minutes depending on the thickness.


3) Remove the pan from the heat and cover with lid. Allow the pork chops to REST for 5 to 10 minutes. The meat will be more juicy if you let it rest.

4) Serve with the juices in the pan with more Back to Organic Cumin Lime French Grey to taste. These pork chops go well with creamy mashed potatoes, caramelized onions and brussel sprouts, and/or sautéed cinnamon apples. Enjoy!



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