Blackened Pork Chops

5 from 5 votes

Blackened Pork Chops are the perfect way to enjoy a delicious, restaurant-quality meal at home. This recipe features thick bone-in pork chops coated in blackening seasoning, pan-seared in a cast iron skillet, and then finished in the oven.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: American

Servings: servings

Calories: 398kcal

Author: Sharon Rigsby

Equipment

10-inch or larger well seasoned cast iron skillet
Instant-read meat thermometer

Ingredients

2 teaspoons paprika, either regular or smoked
1 teaspoon cayenne pepper
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon ground dried thyme
½ teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon brown sugar
2 teaspoons kosher salt, if using table salt, only use 1 teaspoon
1 tablespoon olive oil
2 tablespoons unsalted butter, if using salted butter, only use 1 teaspoon of salt
2 thick bone-in pork chops 1 ½ inches thick, about 2 pounds total

Instructions

Stovetop and oven

Preheat your oven to 400°F.
Combine all of the blackening spices in a small bowl.
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.
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.
Sear the chops on the first side for two minutes without moving. Turn over and sear the other side for two minutes.
Remove the skillet from the heat and immediately place it in the 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.
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.
Serve with your favorite sides.

Optional: 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.

Notes

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.

Nutrition