Smoked Paprika Pork Chops

Hey daddio! Here’s what you’ll find in this week’s newsletter -

• Sweet n' smoky rub to make perfect baked pork chops every time

• Thoughts on whether it's worth spending money on expensive kitchen gadgets

• Why you need to go buy some charcoal after you finish reading this newsletter

But first…

Dad Joke of the Week

Tag us with your best dad jokes on Twitter or shoot us an email at [email protected] - we’ll feature our favorites here!

Family Recipe: Smoked Paprika Pork Chops

Olive oil, brown sugar, a few spices, salt, and pepper - that’s all it takes to prepare these smoked paprika pork chops that will knock your socks off.

I’ve made this recipe a half dozen times, and the pork turns out PERFECT every time. The crust is sweet & smoky, the meat juicy, and the fat perfectly rendered.

Serve alongside asparagus and potatoes (or any other veggie / starch combo) - and you’ve got yourself a party!

My wife and I get most of our protein from beef and chicken, so I like to use this recipe to mix in another protein source.

Look out for big, thick pork chops for this recipe. You’ll get more delicious fat to distribute its flavors into the meat while it cooks. Thin chops turn out pretty amazing too though!

Be sure not to skimp on meat preparation for this one. Make sure to pat the chops dry before applying the rub, and let the rub sit on the meat for a while before cooking.

You won’t regret giving salt time to work it's magic - you’ll end up with a juicier, more delicious chops in the end.

Follow along with video and photos on Twitter, or keep reading below for the recipe:

Smoked Paprika Pork Chops

Serves 4

4 boneless pork chops (approx 1-inch thick)

1 tablespoon olive oil

1 ½ tablespoons brown sugar

2 teaspoons smoked paprika

1 teaspoon onion powder

1 teaspoon thyme

1 teaspoon salt

½ teaspoon black pepper

1. Preheat oven to 425

2. Pat pork chops dry with a paper towel and place in in oven-safe dish

3. Combine brown sugar, paprika, onion powder, thyme, salt, and pepper in a small bowl.

4. Rub pork chops with olive oil

5. Rub pork chops with spice mixture and let sit for at least 15 minutes

6. Bake pork chops for 15-20 minutes (until internal temp reaches 145F)

7. Let rest for 5 minutes before serving

Dinner Dojo: Invest in Quality Kitchen Tools

It can be tempting to buy budget kitchen tools. Is there ever a good time to splurge on a good counter top appliance? I’d argue the answer is almost always.

That doesn’t mean go wasting money on stupid gadgets you don’t need.

I’m talking about investing in high-quality tools. Ones that pay for themselves in saved replacement costs. Ones that save time. Ones that deliver better results with less effort.

If a $500 appliance lasts 10 years, and a $50 appliance lasts 1 month - which one is really cheaper?

One of the best investments I’ve ever made in the kitchen is my Blendtec blender. I’ve had it for over 10 years, and it still runs like the day we got it. I use it for blending green smoothies and other concoctions nearly every day. It even gets some action making soups, salsas, and sauces.

I cringe at the thought of using a shitty blender that rattles & shakes. That takes longer to blend. That leaves chunks no matter how long it runs. That will need to be replaced in a year.

It’s nice to have nice things. Don’t be afraid to invest in good kitchen tools - especially ones that you’ll use every day.

Shopping Cart: Charcoal

It’s summer, baby! We love to grill and entertain at our house. It’s also a great way to make a tasty meal in a pinch.

One of the most common mediums for grilling is charcoal.

But what makes charcoal so awesome?

Charcoal gives you high heat AND long heat. You can reach temperatures of up to 500-700F, giving steaks, burgers, and other meat that beautifully charred outside we love so much. It can also burn hot for a long time without continually adding more fuel (like with a gas grill). This gives you bang for your buck, especially for long days of grilling.

Charcoal can offer new flavors too. Foods cooked on charcoal not only get the charcoal flavor, but also the flavors from the steam created by juices dripping onto the hot coals.

Never find yourself without charcoal on hand during grilling season. You never know when inspiration might strike in the kitchen, or when you might find yourself with hungry guests to feed.

Unless you have a gas grill, I guess.

Community Shoutout

A shoutout to my fellow dad chefing it up for his family - Eatinerni! He’s got some bold ideas about pork chops and condiments.

Out of all the great suggestions from the community on how to make pork chops - this one from Eatinerni caught my eye for a few reasons:

I like the strategy of using prepared foods like mayonnaise and Ritz crackers for cooking shortcuts. I bet this method makes for a mighty moist pork, with a nice crunchy outside. I’m not a culinary purist, and I call moves like that fair game.

I also think it’s hilarious that Eaterini refers to ketchup as the god condiment. I don’t even necessarily agree, but I respect a man with strong opinions!

That’s it for this week! Don’t forget to subscribe for weekly updates right to your inbox:

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