Grandmas Pork Chops - pork chops

Method

• 1.
• Rub both sides of the chops with the dry rub, coating them generously.
• Place them in a deep baking dish, overlapping if necessary.
• Stir the citrus juices, vinegar, and garlic together in a bowl until blended.
• Pour over the chops and massage into them.
• 2.
• Marinate the chops at room temperature for up to 1 hour or in the refrigerator for up to 1 day.
• 3.
• Pour enough oil into a large, heavy skillet to film the bottom.
• (If necessary, work in batches or use two skillets if you have them and space on the stove to hold them.)
• Heat the oil over medium heat until rippling.
• Remove the chops from the marinade and discard the marinade.
• Add as many chops as will fit in the pan without touching.
• Cook until the chops are well browned on the underside, about 6 minutes.
• Turn the chops and cook until they are firm near the bone when you poke them with a finger, about 8 minutes.
• Keep warm while cooking the second batch, if necessary.
• Serve immediately.