This 15-minute pork chop recipe is the easiest dinner recipe you'll make all week! Blackened Pork Chops are coated with a blackening seasoning blend, seared in a cast iron skillet, and can be served with any side dish!
Blackening is a simple cooking technique where you season your protein with a cajun blackening rub and then sear it on the stovetop. The cajun spice blend and the high-heat cooking create a delicious crust on the outside of the meat.
For my Blackened Pork Chops, I'm going to use the same spice blend that I use for my Blackened Cod. The cooking technique is also really similar to my Cast Iron Skillet Chicken Breast recipe.
I like to serve my Blackened Pork with Redskin Mashed Potatoes, Sauteed Kale and Mushrooms, and 3-Ingredient Drop Biscuits!
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Why you'll love this recipe
- I am not kidding when I say this is one of the fastest and easiest recipes that you'll make all year! It's even faster than these seriously simple pan-fried pork cutlets!
- This blackened pork chop recipe is made entirely on the stovetop. You only have to dirty one cooking pan!
- You can use bone-in or boneless pork chops. The cooking time may vary slightly, but the ingredients and steps will stay the same.
Ingredients needed
- Pork chops: I use bone-in pork chops, but boneless pork chops would also work. Try to use evenly sized pork chops that are similar in thickness. Cut pork chops off the bone into slices, when you're ready to serve them.
- Blackening blend: My blackening blend contains smoked paprika, garlic powder, onion powder, cayenne pepper, dried basil, dried thyme, dried oregano, kosher salt, and black pepper.
- Oil: Extra virgin olive oil is used to oil the pork chops so that the seasoning sticks and to oil the cast iron skillet. You can substitute melted butter, which is more commonly used in blackening recipes.
*See the recipe card below for a complete list of ingredients and quantities needed.
Substitutions and variations
- Cooking oil: You can substitute canola oil, melted butter, vegetable oil, sunflower oil, or avocado oil for the extra virgin olive oil. I recommend using extra virgin olive oil, though!
- Spice blend: My recipe includes the ingredients you need to make a homemade blackening blend. You can also purchase a premade blackening blend. If you want to change the heat level in your blend, then increase the cayenne pepper or add some red pepper flakes.
Equipment needed
- Heavy duty skillet - I like to use my non-enameled, 12-inch Lodge Cast Iron skillet. A cast iron skillet is going to do the best job at properly blackening meat.
How to make Blackened pork chops
- Step 1: Pat the pork chops dry with a paper towel.
- Step 2: Mix the seasoning blend in a small mixing bowl.
- Step 3: Lightly rub both sides of the pork chops with extra virgin olive oil. Generously coat both sides of the pork chops with the blackening blend. I like to use my hands and really press the mixture into the pork chops.
- Step 4: Place the seasoned pork chops into an oiled and hot cast iron skillet. Do not overcrowd the pan. Cook the pork chops in batches if you have to.
- Step 5: Cook the pork chops over medium heat for 3-4 minutes per side. Add more olive oil to the pan as needed.
- Blacken the pork chops until they have reached an internal temperature of 145°F (check the temperature using a digital meat thermometer). Let them rest for 5 minutes before slicing.
Serving suggestions
A simple and easy protein like pork chops will go well with practically any side dish! Here are a few of my favorites:
Storage tips
- How to store: Store leftover blackened pork chops in a glass, airtight container in the refrigerator for 2-3 days.
- How to reheat: Reheat leftover pork chops in the microwave or in a small skillet on the stovetop over low heat.
Expert tips
- Don't overcrowd your pan! You want to lay the pork chops in an even layer with a little bit of space between each chop.
- Allow the pork chops to sit at room temperature for about 15 minutes before cooking them. This will help them cook more evenly throughout.
- Blackened pork chops cook really fast! Keep an eye on them, and use a digital meat thermometer to check for doneness. They'll be done faster than you think!
- Let your cooked pork chops rest for at least 5 minutes before slicing into them. This allows the juices to be redistributed back into the meat, resulting in a juicier piece of meat.
Frequently asked questions
Let the pork chops rest for at least 5 minutes before slicing into them. This allows the juices to redistribute back into the meat, resulting in a juicier bite!
It's essential to check the internal temperature using a digital meat thermometer. This will give you the best indication as to whether they're done or need more cooking time.
If your pork chops are tough, then you may have overcooked them. Check for doneness using a digital meat thermometer.
More recipes to consider
If you tried this Blackened Pork Chop Recipe or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
15-Minute Blackened Pork Chops
Ingredients
- 1 lb. bone-in pork chops
- 4 tablespoons extra virgin olive oil divided
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
Instructions
- Lay the pork chops out on a plate and pat dry with a paper towel.
- Make your blackening seasoning blend by mixing all of the dried herbs, spices, salt, and pepper together in a small bowl.
- Lightly rub both sides of the pork chops with 2 tablespoons of olive oil.
- Generously season both sides of the pork chops with the blackening blend. Use your fingers to press the seasoning into the pork chops.
- Heat the remaining 2 tablespoons of olive oil in a cast iron skillet over medium heat. When the oil is hot, place the pork chops into the skillet in a single, even layer. Do not let the pork chops overlap and allow for some space around each pork chop. If your pan seems too crowded, then complete this step in separate batches.
- Blacken the pork chops for 3-4 minutes per side. Do not try to move the pork chops around the pan while they're cooking. Use a metal spatula to gently flip the pork chops. Add more oil to your pan as needed.
- The pork chops will be done when they've reached an internal temperature of at least 145°F.
- Remove the pork chops from the skillet and let them rest for 5 minutes before slicing. Serve and enjoy!
Nutrition
Notes
- I use up every last bit of my blackening blend when making this recipe. If you want to cook more than 4 regular-sized pork chops, you'll need to double (or triple) the seasoning blend.
- Pork chops cook really fast! Keep an eye on them and use a digital meat thermometer to check for doneness. They'll be done faster than you think!
- The nutrition information is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Katie says