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Mike Cooks – Season Rub Pork Chops

This butterflied boneless pork chop had been sitting in my freezer for about two months, so I defrosted it today in the fridge while I was at work. I didn't want to grill it, I didn't feel like washing the plates for the Foreman grill, so I decided to try cooking it in a pan. But first I need to add some flavor...

Enter the seasonings (in order of amount): McCormick Grill Mates Montreal Chicken, Morton's Nature's Seasons, and Lawry's Seasoned Salt. I mixed these together and lightly rubbed the mixture onto both sides of the pork chop. I then set this aside and melted about three (maybe four?) tablespoons of butter in a pan on medium heat.

Seared Chops

Once the butter was melted pretty well I threw the pork chops into the pan to cook. Flipping only once they had a nice crispy sear on them. I had these with some rice and green beans for a great meal, and one that I will be making again. Though next time I may put on less seasoning, it was bordering on too salty.