I used the dry rub on thick cut bone in pork chops, let it stand at room temp. for 20min. then pan-seared in a cast iron skillet for 1 min. on each side. I then put the pan in a preheated 350 degree for about 15 min., took pan out and covered with tin foil to finish cooking. Everyone thought it was the best pork chop they ever had. 2 people that do not like pork thought it tasted like a great steak!