Smoky pork chops from RecipeTin Eats - Dinner: 150+ Recipes from Australia's Favourite Cook (page 145) by Nagi Maehashi

  • garlic powder
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  • onion powder
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  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute paprika or sweet paprika for smoked paprika, onion powder for garlic powder, garlic powder for onion powder, mixed herbs or dried thyme for dried oregano, onion powder or garlic powder for mustard powder, ground coriander for ground cumin, and ground coriander or mustard powder for ground sage.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Honey mustard sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute paprika or sweet paprika for smoked paprika, onion powder for garlic powder, garlic powder for onion powder, mixed herbs or dried thyme for dried oregano, onion powder or garlic powder for mustard powder, ground coriander for ground cumin, and ground coriander or mustard powder for ground sage.

  • chawkins on July 01, 2025

    Quick and delicious, mine had a kick because I used hot smoked paprika. As suggested by Zosia below, I just deglazed with chicken broth.

  • ljl1989 on June 22, 2025

    Really tasty! There were so many different spices I wasn't sure how the flavor would come out, but they worked really well together. I didn't rest the chops on a rack, just a plate, because I didn't feel like cleaning another dish and I don't think it was an issue. Would definitely make again.

  • anya_sf on October 12, 2023

    The rub was delicious, but for some reason it started to burn after just a couple of minutes. Next time I will lower the heat and cook the chops slightly longer. Fortunately, nothing tasted too burnt. The chops were a little tough even though they weren't overcooked, but that's probably down to supermarket meat. Next time I would brine them. There was nothing in the pan to deglaze, so I skipped the butter.

  • Zosia on July 17, 2023

    Great technique and flavour though I deglazed the pan with chicken broth rather than butter.

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