Blackened Pork Chops
Juicy, thick-cut pork chops coated in a bold Cajun spice blend and seared in a cast-iron skillet to create a perfectly spicy, smoky crust. A taste of New Orleans that's ready in under 25 minutes!
For 4 servings
4 steps. 12 minutes total.
- 1
Step 1
- a.Prepare the Spice Blend and Pork Chops
- b.In a shallow dish or pie plate, thoroughly mix the sweet paprika, garlic powder, onion powder, salt, cayenne, thyme, oregano, and black pepper.
- c.Melt the butter in a separate shallow dish wide enough to fit a pork chop.
- d.Pat the pork chops completely dry with paper towels. This is crucial for a good crust.
- 2
Step 2
- a.Coat the Pork Chops
- b.Working one at a time, dip a pork chop into the melted butter, ensuring it's fully coated on all sides.
- c.Immediately transfer the butter-coated chop to the spice mixture. Press the spices firmly onto all surfaces to create a thick, even layer.
- 3
Step 3
- a.Sear the Pork Chops
- b.Place a large cast-iron skillet over high heat for about 5 minutes until it's extremely hot and just beginning to smoke. Ensure your kitchen is well-ventilated by opening a window or turning on an exhaust fan.
- c.Add the vegetable oil to the hot skillet; it should shimmer instantly.
- d.Carefully place the seasoned pork chops in the skillet, leaving space between them. Cook in batches if necessary to avoid overcrowding.
- e.Sear for 4-6 minutes per side without moving them. A dark, almost black crust will form. The internal temperature should reach 145°F (63°C) when checked with a meat thermometer.
- 4
Step 4
- a.Rest and Serve
- b.Remove the pork chops from the skillet and transfer them to a clean cutting board or plate.
- c.Let them rest for at least 5 minutes. This allows the juices to redistribute, ensuring a moist and tender chop.
- d.Serve hot with classic sides like dirty rice, collard greens, or cornbread.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1A cast-iron skillet is highly recommended for the high, even heat required for a proper blackened crust.
- 2Ensure your kitchen is well-ventilated! The blackening process creates a significant amount of smoke.
- 3Do not overcrowd the pan. Cook in batches if needed to ensure each chop gets a perfect sear.
- 4Patting the pork chops completely dry is the most important step for getting the butter and spices to adhere properly.
- 5Let the pork chops rest for 5-10 minutes after cooking. This is non-negotiable for a juicy result.
- 6For guaranteed perfect results, use an instant-read thermometer. Pull the chops from the heat once they reach an internal temperature of 145°F (63°C).
Adapt it for your goals.
Protein Swap
This blackening spice blend is fantastic on boneless, skinless chicken breasts, firm fish fillets like catfish or redfish, or even steak.
Spice LevelSpice Level
Easily adjust the heat by increasing or decreasing the amount of cayenne pepper. For a milder version, reduce it to 1/4 teaspoon or omit it entirely.
Smoky FlavorSmoky Flavor
For a deeper, smokier flavor, substitute half of the sweet paprika with smoked paprika.
Why this is on our healthy list.
Excellent Source of Protein
Pork is a high-quality protein source, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in B Vitamins
Pork chops are packed with B vitamins like thiamine (B1), niacin (B3), and B6, which are vital for energy metabolism, brain function, and red blood cell formation.
Antioxidant-Rich Spices
The spice blend, particularly paprika, oregano, and thyme, contains antioxidants that help combat oxidative stress and inflammation in the body.
Frequently asked questions
A single serving of this Blackened Pork Chop contains approximately 550-600 calories, depending on the size and fat content of the pork chop.