Blackened Pork Chops

Name: Blackened Pork Chops
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
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; 1/4 teaspoon cayenne pepper; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon black pepper; 1 teaspoon kosher salt

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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! Not only are these pork chops delicious, but they're also low-carb, gluten-free, and dairy-free.

Blackened pork chops on a plate with sauteed greens, on a dark green napkin with a fork and knife.

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
Ingredients needed
Equipment needed
How to make Blackened Pork Chops
Substitutions and variations
What to serve with
Storage and reheating
Expert tips
Frequently asked questions
Pork recipes you might also like
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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! The recipe steps are minimal, there is no marinating time, and they only cook for a few minutes per side.
Even though this recipe has very few ingredients and steps, it's not lacking in flavor! The seasoning blend is full of dried herbs, salt, and pepper.
The pork chops are 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.
Blackened pork chops are keto, low-carb, and Whole30 approved!

Ingredients needed

All of the ingredients listed below are pantry staples! Even though this is a blackening rub, it is NOT spicy. I only use a pinch of cayenne pepper!

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.

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.
Small mixing bowl
Measuring spoons

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.

Raw pork chops, seasoned with blackening blend, on a white plate.

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.

Pork chops searing in a cast iron skillet.

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.

Substitutions and variations

You don't need to make any changes to this recipe to make it gluten-free, dairy-free, keto, or low-carb!

Oils: 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!

Blackening blend: My recipe includes the ingredients you need to make a homemade blackening blend. You can also purchase 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.

What to serve with

A simple and easy protein like pork chops will go well with practically any side dish!

I like to serve pork chops with wild rice, homemade macaroni and cheese, mashed potatoes, biscuits, and cooked vegetables.

Storage and reheating

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

Use this blackening rub on chicken, cod, haddock, salmon, scallops, and vegetables! It would also be delicious on corn, zucchini, bell peppers, and onions.
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. This will allow them to brown/blacken properly.
I like to leave the pork chops out on the kitchen counter for about 15 minutes before I start cooking with them. This brings the pork chops up to room temperature and helps them cook more evenly throughout.
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!
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.
Let your cooked 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 piece of meat.

Frequently asked questions

What is the secret to juicy pork chops?

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!

How do I cook pork chops so they don't dry out?

It's important 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.

Why are my pork chops tough?

If your pork chops are tough then you may have overcooked them. Check for doneness using a digital meat thermometer

Pork recipes you might also like

We're big fans of pork products in my house! I regularly make pork roast, pork tenderloin, pork chops, ham steaks, baked ham, ground pork, pork sausage, and bacon!