These blackened pork chops are bursting with flavor! They’re charred to perfection with a spicy seasoning that adds a kick you won’t forget.
You can whip these up in no time, and they’re great served with a side of veggies or in a tasty sandwich. Trust me, they’re a hit at my dinner table! 😋
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are fantastic for flavor and moisture. If you’re in a pinch, boneless chops or even chicken breasts can work, but adjust cooking time as needed since they cook faster.
Spices: Paprika is the star here, creating that rich color. You can swap regular paprika for smoked paprika if you want more smokiness. For a milder spice, reduce cayenne or substitute with sweet paprika.
Olive Oil or Butter: I prefer using olive oil for a lighter taste, but melted butter enhances richness. If you need a dairy-free option, stick with olive oil or avocado oil.
Garlic: Fresh sliced garlic not only adds flavor but also infuses the oil. You can skip it if you’re not a fan or use garlic powder instead, though it won’t be as punchy.
How Can I Get the Perfect Blackened Crust?
The key to that amazing blackened crust is in the heat. Preheating your pan is crucial! If the pan isn’t hot enough, the spices won’t sear properly, leading to a gray finish instead. Here’s how to get it right:
- Use a heavy skillet, preferably cast iron, for even heat distribution.
- Heat your pan over medium-high heat until it’s very hot—almost to the smoking point.
- Don’t overcrowd the pan; leave space between chops to ensure they get that crispy, blackened edge.
- Cook without moving the chops for the first few minutes to develop a nice crust.
Letting the pork rest after cooking is equally important! It helps keep the meat juicy and flavorful, so don’t skip that step.
Blackened Pork Chops
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in pork chops (about 1-inch thick)
For the Seasoning:
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon cayenne pepper (adjust to preference)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika (optional, for extra smoky flavor)
For Cooking:
- 2 tablespoons olive oil or melted butter
- 3-4 garlic cloves, sliced (for garnish and some flavor infusion)
How Much Time Will You Need?
This recipe will take about 10 minutes for preparation and around 10 minutes for cooking. Including rest time, you’ll have delicious blackened pork chops ready in roughly 30 minutes.
Step-by-Step Instructions:
1. Prepare the Seasoning Mix:
In a small bowl, combine 2 tablespoons of paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of dried thyme, 1 tablespoon of dried oregano, 1 tablespoon of cayenne pepper, 1 teaspoon of black pepper, 1 teaspoon of salt, and 1/2 teaspoon of smoked paprika (if you want a smokier taste). Stir until well mixed.
2. Prep the Pork Chops:
Take your pork chops and pat them dry using paper towels. This helps the seasoning stick better. Now, rub both sides of each chop with 2 tablespoons of olive oil or melted butter.
3. Apply the Seasoning:
Generously coat each pork chop with the blackening seasoning mix, pressing it into the meat to make sure it sticks well. Don’t be afraid to use your hands—get in there!
4. Heat the Pan:
Place a heavy skillet (cast iron works great) over medium-high heat. Let it heat up until it’s very hot but not smoking yet. You want a nice sizzle when the chops hit the pan!
5. Cook the Pork Chops:
Carefully add the pork chops to the hot pan. You can also toss in the sliced garlic cloves around the chops for an extra burst of flavor. Let the chops cook for about 4-5 minutes on the first side without moving them. This helps create that amazing blackened crust.
6. Flip and Finish:
After 4-5 minutes, flip the pork chops over and continue cooking for another 4-5 minutes. You want them to be cooked through, reaching an internal temperature of 145°F (63°C).
7. Rest:
Once cooked, take the pork chops out of the pan and let them rest for about 5 minutes. This step makes sure all those tasty juices stay in the meat!
8. Serve:
Plate the blackened pork chops and top them with the garlic slices you cooked. Pair with your favorite sides, like sautéed green beans or a fresh salad, and enjoy your flavorful, blackened pork chops!
Prepare to savor the smoky, spicy goodness of these blackened pork chops, with that perfect charred crust and juicy interior! Enjoy! 🍽️
Can I Use Boneless Pork Chops Instead?
Yes, you can! However, be mindful that boneless pork chops will cook faster than bone-in ones. Check for doneness after about 3-4 minutes per side, aiming for an internal temperature of 145°F (63°C).
What If I Don’t Have Cast Iron Cookware?
No worries! If you don’t have a cast iron skillet, any heavy-bottomed skillet will do. Just make sure it can handle high heat. A non-stick pan is not recommended for achieving that perfect blackened crust.
Can I Make This Recipe Spicier?
Absolutely! If you like more heat, increase the cayenne pepper in the seasoning. You can also add some crushed red pepper flakes for an extra kick!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a skillet over medium heat or in the microwave, ensuring they don’t dry out.