These blackened pork chops are juicy and packed with flavor! With a spicy and smoky seasoning, they sizzle to perfection on the grill or in a pan.
Let’s be real, the crispy edges are the best part! I love pairing these chops with a fresh salad or some roasted veggies for a tasty dinner. Trust me, you’ll want seconds!
Ingredients & Substitutions
Pork Chops: Bone-in pork chops add flavor and juiciness. If you prefer, you can use boneless chops. Just keep an eye on the cooking time, as they may cook faster!
Paprika: Regular paprika works great, but smoked paprika can give your chops an extra depth of flavor. If you’re looking for less heat, use sweet paprika instead.
Cayenne Pepper: This packs some heat! If you’re not a fan of spicy food, you can skip it or reduce the amount. A pinch of black pepper can also work in its place for some flavor without the spice.
Olive Oil or Butter: I love using butter for its rich taste. However, if you want a healthier option, stick to olive oil. Coconut oil is also a good substitute and adds a hint of sweetness.
How Do I Get the Perfect Blackened Crust?
Creating that amazing blackened crust is all about heat. A heavy skillet, especially cast iron, holds heat well, giving your pork chops that sought-after sear.
- Make sure the skillet is very hot before adding the chops; this prevents sticking and helps form a crust.
- Avoid overcrowding the skillet. If you have more than two chops, cook them in batches. This keeps the heat high.
- Do not move the chops while they’re cooking—they need uninterrupted contact with the skillet for that nice char.
After cooking, let them rest! This helps the juices redistribute throughout the meat for tenderness. Enjoy your deliciously tasty blackened pork chops!
How to Make Blackened Pork Chops
Ingredients You’ll Need:
For the Pork Chops:
- 2 bone-in pork chops, about 1 inch thick
For the Blackening Seasoning:
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For Cooking:
- 2 tablespoons olive oil or melted butter
Optional Garnish and Serving:
- Fresh thyme or herbs for garnish
- Fresh baby spinach and roasted garlic cloves, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and about 10 minutes for cooking, plus a few minutes for resting. In total, you should be enjoying your delicious blackened pork chops in about 30 minutes!
Step-by-Step Instructions:
1. Prepare the Blackening Seasoning:
In a small bowl, combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt. Mix well to create a flavorful blackening seasoning.
2. Season the Pork Chops:
Pat the pork chops dry with paper towels. This helps them sear better! Next, rub both sides of each pork chop evenly with olive oil or melted butter. This step keeps the chops moist and helps the seasoning stick.
3. Coat the Chops:
Generously sprinkle the blackening seasoning over each pork chop, pressing it lightly so that it sticks well. You want a nice, even coat for maximum flavor!
4. Heat the Skillet:
Heat a heavy skillet (preferably cast iron) over medium-high heat until it’s very hot. This high heat is key to creating that delicious crust.
5. Sear the Pork Chops:
Carefully place the pork chops in the skillet. Don’t move them around—let them sear for about 4-5 minutes, until a dark, almost charred crust forms. This is where the magic happens!
6. Flip and Finish Cooking:
After 4-5 minutes, flip the chops and cook for another 4-5 minutes. You’re aiming for an internal temperature of 145°F (63°C) for juicy, perfectly cooked pork.
7. Rest the Chops:
Once cooked, remove the pork chops from the skillet and let them rest for 3-5 minutes. This allows the juices to redistribute, making your chops even juicier!
8. Serve and Enjoy:
Serve the blackened pork chops hot, with a garnish of fresh thyme if you like. They pair deliciously with sautéed baby spinach and roasted garlic cloves for a complete meal. Enjoy!
This technique creates a deeply flavored, crispy crust that enhances the juicy interior of the pork, making for a hearty, satisfying meal that’s sure to please!
Can I Use Boneless Pork Chops Instead?
Absolutely! Boneless pork chops can be used, but keep in mind that they may cook faster than bone-in chops, so adjust your cooking time accordingly. Check for an internal temperature of 145°F (63°C).
What If I Don’t Have Cast Iron Cookware?
No worries! A heavy-duty non-stick skillet will work as well. Just ensure it’s hot enough before adding the chops to achieve that cherished blackened crust.
Can I Make This Recipe Spicier?
Yes! To increase the heat, add more cayenne pepper or even a pinch of chili powder to the seasoning mix. You can also serve with hot sauce for an extra kick on the side!
How Do I Store Leftovers?
Store leftover pork chops in an airtight container in the fridge for up to 3 days. To reheat, place them in a skillet on low heat to avoid drying them out, adding a little water or broth if needed to help steam them back to juiciness.