Ann Pittman Ann Pittman
April 16, 2015

We've all experienced the dreaded dry pork chop, but it's easier than you might think to reach pork chop perfection: juicy, moist, meaty, porky enjoyment. Check out the video for my best pork chop tips.

For a delicious, fast weeknight entrée, try Pork Chops with Fennel, Orange, and Olive Salad. Or use my go-to spice rub:

1/2 teaspoon kosher salt 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika 1/4 teaspoon freshly ground black pepper 4    (6-ounce) bone-in pork loin chops 2    teaspoons canola oil

1. Heat a large skillet over medium-high heat. Combine salt, garlic powder, paprika, and pepper; sprinkle over both sides of pork. Add oil to pan; swirl to coat. Add pork to pan; cook 2 to 3 minutes on each side or until done (see video for tips on doneness). SERVES 4 (serving size: 1 pork chop) CALORIES 175; FAT 8.5g (sat 2g, mono 3.7g, poly 1.4g); PROTEIN 23g; CARB 1g; FIBER 0g; CHOL 71mg; IRON 1mg; SODIUM 288mg; CALC 21mg

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