Sugar-Free Sweet and Spicy Rubbed Pork Chops

Ingredients

• 48 g (¼ cup)Swerve Brown
• 30 ml (2 tablespoons)chipotle chilli powder
• 30 ml (2 tablespoons)smoked paprika
• 30 ml (2 tablespoons)ground cumin
• 30 ml (2 tablespoons)garlic powder
• 30 ml (2 tablespoons)onion powder
• 30 ml (2 tablespoons)kosher salt or fine sea salt
• 15 ml (1 tablespoon)black pepper
• 15 ml (1 tablespoon)dry mustard powder
• 4bone-in centre-cut pork chops
• 60 ml (4 tablespoons)Sweet and Spicy Rub

Instructions

1. 1

   Mix the rub

   Combine the Swerve Brown, chipotle chilli powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper and mustard powder in a small bowl. Whisk thoroughly to combine. The recipe makes about 1 cup; store it in an airtight container in the pantry for up to 6 months.

2. 2

   Prepare the tray

   Line a baking sheet with foil.

3. 3

   Season the chops

   Sprinkle 1 tablespoon of rub over all sides of each pork chop, pressing it firmly onto the meat. Arrange the chops on the prepared baking sheet and leave them at room temperature for 30 minutes.

4. 4

   Bake the pork

   Preheat the oven to 204°C (400°F). Bake the chops for 20 minutes, or until their internal temperature reaches 63°C (145°F). Leave them to rest for 5 minutes before serving.

What are sweet and spicy rubbed pork chops?

Pork chops are a familiar American main course, and a dry spice rub gives them flavour without a liquid marinade. This version balances smoky paprika and cumin with chipotle heat and a brown-sugar-style sweetener.

The rub is mixed separately, so you can season the chops and save the remainder for another use. Bone-in centre-cut chops suit the method, while a thermometer helps you judge when they are done.

Nutrition and macros by portion

The nutrition label shows one serving as written: 305 calories, 35g protein, 5g carbs, 15g fat.

The chops provide most of the protein, while the Swerve Brown and spice blend contribute a small amount of carbohydrate. Fat comes mainly from the pork; serve with plenty of vegetables and a modest portion of potatoes or another starch for a balanced plate.

Building the rub

Sweetener: Swerve Brown supplies the sweet element without regular sugar. Whisk it thoroughly with the spices so the blend is even.

Smoky spices: Smoked paprika, cumin and chipotle create the deeper, warm flavour. Chipotle chilli powder brings heat, so distribute it evenly through the mixture.

Aromatics: Garlic and onion powders add savoury depth, while dry mustard and black pepper round out the seasoning. Salt seasons the meat as well as the outside of each chop.

Getting the seasoning to stick

Press the rub onto every side of the chops rather than simply scattering it over the top. That contact helps the seasoning stay in place as the meat cooks.

The 30-minute rest at room temperature is part of the given method. Arrange the chops on the lined sheet before they rest so they are ready to go into the oven.

Checking doneness

Temperature: The method calls for an internal temperature of 63°C (145°F). Check the thickest part of a chop with a thermometer, avoiding the bone for a more useful reading.

Rest: Leave the cooked chops for 5 minutes before serving. This pause also gives you time to finish preparing any sides.

Timing the meal

The stated total time is 30 minutes, but the written method includes a 30-minute room-temperature rest, followed by 20 minutes of baking and a 5-minute rest. Allow for that sequence when planning your meal.

You can mix the rub ahead, since the recipe says it keeps in an airtight container in the pantry for up to 6 months. Measure out the amount needed for the chops when you are ready to cook.

What to serve alongside

Vegetables: Pair the chops with green beans, broccoli or a crisp salad for freshness alongside the smoky seasoning. Roasted vegetables also work well if you want a more substantial plate.

Starchy sides: Potatoes, rice or cornbread can make the meal more filling and complement the spice blend. Choose a simple preparation so the rub remains the main flavour.

Recipe notes & tips

• Whisk the rub well so the sweetener, salt and spices are evenly mixed.
• Press seasoning onto the sides and edges as well as the top of each chop.
• Use a thermometer to check the thickest part without touching the bone.
• Keep the baking sheet lined with foil for easier tidying.
• Rest the chops for the full 5 minutes before serving.

Variations

• Adjust the heat: Use less chipotle chilli powder for a milder rub.
• Use boneless chops: Keep an eye on their temperature, as they may cook differently from bone-in chops.
• Season chicken: Try the rub on chicken portions and cook them until safely done.
• Add citrus: Serve with lemon or lime wedges for a bright contrast.
• Make extra rub: Mix a batch and store it airtight in the pantry for up to 6 months.

Common mistakes to avoid

• Uneven seasoning: Whisk the rub thoroughly and press it onto every side of the chops.
• Guessing doneness: Check the thickest section with a thermometer and aim for 63°C (145°F).
• Skipping the rest: Leave the chops for 5 minutes after baking before serving.
• Forgetting the room-temperature rest: Allow the chops to sit for the stated 30 minutes before baking.
• Using the wrong rub amount: The method specifies 1 tablespoon per chop, applied to all sides.

How to store

Store leftover cooked chops in a covered container in the fridge and use within 3 days. Reheat gently until hot throughout; the dry rub can be kept in an airtight pantry container for up to 6 months.

Frequently asked questions