Spiced Pork Chops

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Spiced Pork Chops to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Spiced Pork Chops, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/2 cup all-purpose flour
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons ground mustard
• 1 1/2 teaspoons paprika
• 1/2 teaspoon celery salt
• 1/4 teaspoon ground ginger
• 1/8 teaspoon dried oregano
• 1/8 teaspoon dried basil
• 1/8 teaspoon salt
• 1 pinch pepper
• 4 (3/4 inch thick) pork loin chops
• 1 tablespoon cooking oil
• 1 cup ketchup
• 1 cup water
• 1/4 cup packed brown sugar

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a shallow dish, combine the first 10 ingredients; dredge pork chops on both sides

Step 2: Technique & Execution

In a skillet, brown chops in oil on both sides

Step 3: Technique & Execution

Place in a greased 13-in. x 9-in. x 2-in. baking dish

Step 4: Technique & Execution

Combine ketchup, water and brown sugar; pour over chops

Step 5: Technique & Execution

Bake, uncovered, at 350 degrees F for 1 hour or until tender.