Directions

1. Rinse pork chops and pat dry. Sprinkle each side of the chops with ½ teaspoon of Texas Red, patting lightly.

2. Heat peanut oil in heavy skillet, cast iron if available, over medium heat. When oil is hot, place chops in pan and cook 8-12 minutes on first side, depending on thickness. Flip over and finish cooking, 5-7 more minutes. For Medium, remove from skillet at 150. Cover loosely with foil and let rest for 10 minutes.

3. Serve with a squeeze of fresh lime atop white rice.