CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668956ef   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Baked Pork Chops   
    Categories: Poultry, Herbs, Chilies   
         Yield: 4 servings   
       
         2 ts Kosher salt   
         2 ts Brown sugar   
         2 ts Paprika   
         1 ts Garlic powder   
         1 ts Ground mustard   
       1/4 ts Black pepper   
         4    (6 oz ea) boneless pork   
              - chops; 3/4"-1" thick   
         1 tb Vegetable oil, plus more if   
              - needed   
         1 tb Butter (optional)   
              Chopped fresh parsley; to   
              - serve, (opt)   
       
     In a medium bowl, combine salt, brown sugar, paprika,   
     garlic powder, ground mustard and pepper. Mix with   
     fingers, breaking up any clumps, until blended.   
        
     Pat pork chops dry with paper towels then place in the   
     bowl. Rub all over with the spice mixture, turning a few   
     times to make sure the chops are evenly coated. Cover   
     bowl with plastic wrap or foil and refrigerate for at   
     least 4 hours or overnight. (Alternatively, transfer   
     pork to a large resealable plastic bag, if needed for   
     fridge space.) About 30 minutes before cooking, remove   
     pork from the fridge to take off the chill.   
        
     Set oven @ 400ºF/205ºC.   
        
     Heat a large (12") cast-iron or oven-safe skillet over   
     high heat. When hot, add the oil. Add the pork chops to   
     the skillet and cook until browned on the first side,   
     about 2 minutes. Flip and cook for 1 minute, adding more   
     oil or butter if the pan is dry, then transfer the   
     skillet to the oven. Bake until the pork reaches 140   
     degrees, 4 to 6 minutes. Using an oven mitt, carefully   
     remove the skillet from the oven and transfer the chops   
     and any pan juices to a platter or individual plates to   
     rest for 5 minutes; the temperature will increase to 145   
     degrees. Garnish with parsley, if using, and serve   
     immediately.   
        
     By: Melissa Knific   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... The chip. The British contribution to world cuisine   
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