Pork chops with hard cider pan sauce

Here's the list.

8 bone-in pork loin or rib chops, about 1 inch think, trimmed of fat (I didn't trim shit!!!!)

Rub:
1 tbsp. paprika
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. dry mustard
1.5 tsp. dry mustard
.25 tsp. cayenne (but I put a little more)

Sauce:
1 cup hard cider or apple juice (I used cider)
.25 cup Dijon or creole mustard
1 tbsp. Worcestershire sauce
1 tbsp. Tomato paste
1-2 dashes of hot sauce (I used about 4-5 heavy dashes of Tapatio)
.25 cup heave cream

Put the rub on the chops and let them sit for about 15-20 minutes then cook 'em in a skillet with some olive oil. Cook them until they're about a 145 deg. in the center then pull 'em off and let them sit on a some kind of grate or something to let the air pass underneath. You don't want them to get all soggy and nasty...it's just gross. After that you'll want to cook the sauce. It's easy, just put the cider in the pan that you cooked the chops in. Use a fork or something to get all the delicious bits off the pan that the chops left. Mmmmmm. Okay, after about 5 minutes or so mix in the rest of the crap on the list. Except the cream! Cook it like that for 2-3 minutes and then pull it off the heat and mix in the cream. I made the mistake of just blending everything together in a measuring cup before hand, but it came out fine. You could do it that way but, you know...whatever. I got this recipe out of a cook book my Granny gave me. Good stuff.

Cooking is good for you. I recomend it to everyone. I've developed it as a hobbie, and I find a zen like quality in it. It's a good way to develope friendships and heal the soul. Which reminds me...don't forget to ride your bike today!!!