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Juicy blackened pork chops grilled to perfection on a rustic plate.

Blackened Pork Chops

Thin boneless pork chops coated in butter and blackening seasoning, cooked in a screaming hot cast iron skillet for a deeply flavored, spiced crust in under 10 minutes.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 2
Course: Main Course
Cuisine: American, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 2 boneless pork chops about 1/2 inch thick
  • 2 tbsp unsalted butter melted
  • 2 tbsp blackening seasoning store-bought or homemade
  • 1/2 tsp salt adjust based on your seasoning blend
  • A small amount of olive oil for the skillet if needed

Method
 

  1. Pat pork chops completely dry. Brush both sides with melted butter, then press blackening seasoning and salt firmly into both sides.
  2. Heat a cast iron skillet over high heat until very hot and just beginning to smoke.
  3. Add chops to the dry skillet (add a tiny bit of oil only if needed). Cook 2 to 3 minutes per side until a dark crust forms and the internal temperature reaches 145°F.
  4. Rest for 2 minutes before serving. Serve immediately while the crust is at its best.

Notes

Open a window before you start. Blackening creates smoke and a ventilation fan alone may not be enough. Use thin chops only — thicker cuts won't cook through before the outside burns. Serve with something creamy to balance the heat.