Pork Chops with Toasted Spice Rub and Apple Dressing

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The spice rub is great and really versatile as you can see from all the recipes chef Chiarello had that use it. I wasn't fond at first but I re=discovered some I made in the pantry and I did a new batch today. Try it sprinkled on hummus. I'm grilling eggplant this evening and it's part of it.

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Rather than use individual pork chops, I used the small tenderloin-keeping it whole and rolling it in the spice rub, then browning it and baking it. I took it out when it was JUST done, let it set then sliced it into portions for each plate placing them on top of the apples and drizzling it with the pan juices. Not one drop left when the plates came back to the dishwasher!

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The spice rub was delicious. I put it on first thing in the morning which enhanced the flavor that much more. I used thick center-cut chops, but next time will use thinner chops, to help keep them as tender as possible. The apple sauce came was also very good. I kept the apples in the over longer than 12 minutes, which wasn't necessary for chunky sauce.

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Quick info...Was having unexpected crowd for dinner. Made the apple sauce by mixuing a jar of retail apple sauce with the prepared fresh apples. Both the chops and apple sauce...cooked on the stove top...Great!.

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The flavors were exceptional and just making the rub and the apple sauce filled the house with scrumptious Fall aromas. One thing we changed that I believe is an improvement - instead of removing the chops to a baking pan to finish them at 350 degrees, we kept them in the same oven-proof frying pan and after cooking them the first 4 minutes on the stove top, we turned them and placed them in a 450 degree oven for 5 minutes. This is a Bobby Flay technique that never fails to produce the tenderest chops and steaks. Yum! I am having the applesauce for breakfast. Thanks Michael and Bobby!

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Definitely will make again. My husband loved it, got up for seconds but didn't get more cause he wanted to live room for dessert. The Spice Rub was some work at fisrt but will be making some more to put in my pantry for other recipes. Great flavor on the chops and apples were awesome.

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We tried this recipe tonight and were quite disappointed. I followed the recipe exactly as presented and would not use it again. The only exception was cooking the meat twice as long as recommended to get the internal temperature to medium for pork. The recipes were easy to prepare, but, the flavor was just average or even below average. The spice recipe sounded more interesting than it tasted. The spice rub created a flavor only on the top of the pork chops and it was only so so. We expected more from a professional chef's recipes. The bigger disappointment was the honey roasted apples. Again, we expected a more robust flavor that would enhance the flavor of the meat. I guess I shouldn't have been surprised since the recipe is pretty much just apples and honey. The wine did add a little more flavor but not enough to spend the time making it. The web is full of other recipes and would recommend to try any other.

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This rub was really yummy. I tried to grind the spices in a food processor and that didn't work, but the blender did.

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My sister gave me a selection of Michael's spice rubs for Christmas. My husband and I liked them ALL but LOVE the toasted spice rub the most! I found the recipe here and make it up in big batches, seal in vacuum-sealer jars and use it often. I rarely cook pork chops any other way these days!

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I no longer comsume pork products so I made this dish with turkey chops. These were the best turkey chops ever and the apple sauce on top really gave it the PORK chop taste and feel. I appreciated this meal b/c I miss nothing more than eating bacon and PORK chops. But this worked well as a substitute. Thanks