These blackened pork chops are juicy and full of flavor! Coated with spices and seared to perfection, they bring a bit of zing to your dinner plate.
Seriously, who doesn’t love a bit of a crunch mixed with tender meat? I enjoy pairing them with a simple green salad for a nice balance. Yum! 😋
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are great for flavor and moisture. If you prefer or need a leaner option, boneless pork chops will also work, but ensure they are thick enough to prevent drying out during cooking.
Spices: Paprika is a must for color and flavor. If you want less heat, use sweet paprika instead of smoked. You can also swap out cayenne for a milder chili powder if you’re sensitive to spice.
Olive Oil or Butter: I love using butter for its rich flavor, but you can use avocado or vegetable oil if you prefer a neutral taste or are aiming for a higher smoke point.
Red Pepper Flakes: This is optional for those who like it hot! If you’re cooking for kids or sensitive palates, feel free to leave this out for less heat.
How Do I Achieve That Perfect Blackened Crust?
The key to a beautifully blackened crust is high heat and a good sear. Here are steps to ensure success:
- Start by heating your cast-iron skillet on medium-high until it’s very hot—this can take a few minutes.
- Make sure your pork chops are well-seasoned and dry. Pat them down with paper towels before seasoning to help the spices stick better.
- Wait and don’t move the chops around too much in the skillet. Let them cook undisturbed for a few minutes on each side. This builds that crucial crust.
- Use a meat thermometer to check for doneness. Aim for 145°F (63°C). This ensures the pork is cooked thoroughly while remaining juicy.
How to Make Blackened Pork Chops
Ingredients You’ll Need:
- 4 bone-in pork chops, about 1 to 1½ inches thick
- 2 tablespoons paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 2 teaspoons cayenne pepper (adjust to taste)
- 2 teaspoons black pepper
- 2 teaspoons salt
- 1 teaspoon crushed red pepper flakes (optional for extra heat)
- 2 tablespoons olive oil or melted butter (for searing)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 10 minutes to cook the pork chops. So, you’ll have a delicious meal ready in about 25 minutes! Perfect for a quick weeknight dinner or a weekend treat.
Step-by-Step Instructions:
1. Prepare the Blackening Seasoning:
In a small bowl, mix together the paprika, onion powder, garlic powder, thyme, oregano, cayenne pepper, black pepper, salt, and crushed red pepper flakes if you’re using them. This combo is what makes the chops extra flavorful!
2. Coat the Pork Chops:
Take your pork chops and pat them dry with paper towels. This is important because it helps the seasoning stick better! Generously apply the blackening seasoning to each side of the chops, pressing it firmly into the meat.
3. Heat the Skillet:
Get your heavy cast-iron skillet and place it on the stove over medium-high heat. Let it heat up until it’s really hot—this is where the magic of blackening happens!
4. Sear the Pork Chops:
Add the olive oil or melted butter to the skillet and swirl it around to coat the bottom. Then, carefully place the seasoned pork chops in the hot skillet. Don’t touch them for 3-4 minutes—this allows the seasoning to form a delicious, crusty sear.
5. Flip and Finish Cooking:
Once the first side is beautifully blackened, flip the pork chops over and cook for another 3-4 minutes. You’ll want them to reach an internal temperature of 145°F (63°C) for perfectly juicy, medium doneness.
6. Rest and Serve:
After cooking, take the pork chops out of the skillet and let them rest for 3-5 minutes. This helps keep them juicy! Before serving, sprinkle with chopped parsley and enjoy with lemon wedges for a refreshing burst of flavor.
Enjoy your richly flavored, perfectly blackened pork chops! They pair wonderfully with creamy mashed potatoes or a fresh green salad. Bon appétit!
Can I Use Boneless Pork Chops Instead?
Yes, boneless pork chops can be used! Just be sure to reduce the cooking time slightly, as they tend to cook faster than bone-in chops. Aim for an internal temperature of 145°F (63°C).
What If I Don’t Have Cast-Iron Skillet?
No problem! You can use any heavy skillet, such as a stainless steel or non-stick pan. Just ensure it gets hot enough to achieve that nice sear. You might need to adjust the heat to prevent sticking.
Can I Make This Recipe Ahead of Time?
You can! The seasoning can be prepared a day in advance and stored in an airtight container. However, for best flavor and texture, it’s best to cook the pork chops fresh just before serving.
How Do I Store Leftover Blackened Pork Chops?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a skillet over low heat to maintain their juiciness, or microwave them for a quick option.