Blackened Pork Chops (Quick and Easy)

Why I love this recipe, and you will too!

1. Like my top-rated and popular Blackened Grouper and Blackened Steak recipes, this simple blackened pork chop recipe only takes 5 minutes of prep. And you can have this main dish on the dinner table in 15 minutes.
2. This recipe is versatile; you can cook the pork chops on the stove or outside on the grill.
3. No more dry shoe leather pork chops. The quick sear in the cast iron skillet seals the juices in and using thick bone-in pork chops ensures they are tender and juicy.

Ingredient notes:

• Blackening seasoning – is a Cajun seasoning made famous by Paul Prudhomme. I have created my own blend, which includes paprika, cayenne pepper, black pepper, dried oregano, thyme, cumin, garlic powder, onion powder, and salt. I also like to add brown sugar, which balances the other spices. You can also substitute purchased blackening seasoning, but add some brown sugar.
• Olive oil – Coating the chops in a bit of olive oil helps the seasoning stick and prevents them from sticking to the pan. (not pictured)
• Unsalted Butter – is used to cook the meat and adds a rich taste. Reduce the salt added to the seasoning blend if you use salted butter.
• Thick, bone-in pork chops – are the star of this show. I highly recommend bone-in, thick chops, at least 1 ½ inches thick, to ensure they don’t dry out. I don’t recommend boneless or thin chops.

Complete measurements can be found in the recipe card below.

How to make Blackened Pork Chops:

1. Preheat your oven to 400°F.
2. Combine all of the blackening spices in a small bowl.
3. Pat the pork chops dry with a paper towel. Lightly coat them with olive oil using a pastry brush. Sprinkle the blackening seasoning on both sides of the chops and rub it in.

4. Turn your kitchen exhaust fan on to high. Heat a well-seasoned cast iron skillet over high heat for five minutes. Add the butter to the skillet, and when it is melted, add the chops.

5. Sear the chops on the first side for two minutes without moving. Turn over and sear the other side for two minutes.

6. Remove the skillet from the heat and immediately place it in the preheated oven. Cook the pork chops for four to five minutes or until the internal temperature reaches 140°F, as measured by an instant-read meat thermometer inserted in the thickest part of the meat but not touching the bone.
7. Remove the pork chops and place them on a platter. Cover with aluminum foil and let them rest for five to ten minutes, allowing the temperature to rise to 145°F and the juices to redistribute.
8. Serve with your favorite sides.

Optional: How to make Blackened Pork Chops on the grill:

Because of the smoke, some folks prefer to cook their pork chops outside on the grill. To do this, follow the steps for stove pan-searing, but preheat your grill to 400°F, place the cast iron skillet on the grill, and follow the steps. After the initial sear, close the grill cover and cook the chops as directed.

Serving suggestions:

I like to serve blackened pork chops with my Southern Potato Salad and Purple Hull Peas, or White Acre Peas. Other sides that pair well include American Coleslaw, Parmesan Potatoes Au Gratin, Fried Corn, or Southern Baked Mac and Cheese.

Recipe variations:

You can change this recipe by varying the seasonings and using Cajun seasoning or another blend instead of the blackening seasoning. You can also use this basic recipe to make Baked Pork Chops with Rosemary and Garlic Butter by omitting the seasonings and adding fresh rosemary and garlic.

Storing and reheating leftovers:

Leftovers can be stored in an airtight container in the fridge for up to four days. Be careful when reheating them because they can dry out. Wrap them in foil, add a few drops of water, bacon grease, or chicken stock, and reheat them in a 350°F oven for about 10 minutes.

Recipe FAQs:

More blackened recipes:

For more menu ideas, here is a link to all of my main dish recipes.

Sharon’s tips:

• This recipe produces a moderate amount of smoke. Be sure to turn on your kitchen exhaust fan or open a window before cooking the pork chops, or plan to cook them on a grill outdoors.
• I know I sound like a broken record, but please get one if you don’t have an instant-read meat thermometer. They are relatively inexpensive and meat is too expensive these days to guess when it’s done. Always cook to the temperature, not the estimated time in a recipe; it’s just a guide.
• You can substitute purchased blackening seasoning, but be sure to add a teaspoon of brown sugar.

⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

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