Blackened pan fried pork chops are perfectly seasoned and quickly fried in a skillet on the stovetop. The browned sear on the outside creates a flavorful crust and holds in all the juicy flavor. You will love this healthy, easy weeknight dinner.
Why this recipe is just so good...
- Juicy pork chops - No worries about dried out pork. These are quickly seared on the outside and get a nice browned crust that holds in the juices.
- Quick & easy dinner - Cooking pork chops on your stovetop means they are ready in about 10 minutes. Choose an easy side dish and vegetable and a homemade, delicious meal is also quick!
- Savory pan sauce - The juices from the pork combined with the seasonings and butter makes a tasty pan sauce to baste the pork.
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You need the following simple ingredients to make Blackened Pork Chops:
- Bone-in pork chops
- vegetable or canola oil
- onion powder
- garlic powder
- chipotle chili powder
- dried oregano
- dried thyme
- black pepper
Ingredient Notes & Substitutions
- We are using bone-in loin cut pork chops because we think they are juicier, but you can use center cut as well. Also, you can use boneless pork chops. The cook times may be different, depending on how thick they are. Always test in the center of the meat to determine if it's done
- The seasoning mixture you use can be changed to your preferences. You may like the pork chops spicier, use more chili powder, red pepper flakes or cayenne. Or lean towards a Greek cuisine and add fennel seed, dill or mint. For Mexican flavors, you can try some coriander and cumin.
How to make Blackened Pan Fried Pork Chops
- Remove chops from refrigerator and let them come to room temperature, about 15 minutes.
- Stir together the dry spice blend. Pat dry pork with a paper towel. Press seasonings onto both side of the meat.
- Heat a large cast iron skillet over medium high heat. (I used a cast iron skillet with grill-based bottom.) Add the oil and butter to pan.
- Place chops in the skillet and pan fry for 3-5 minutes, until they get a nice crust on the outside and are golden brown. Flip over, baste with pan juices. Turn heat down to low-medium.
- Continue cooking for another 3-4 minutes. Baste again with the juices. Test the pork chops in the center with an internal meat thermometer. If they are not done, turn heat to low, cover the pan and continue to cook if needed. They are done when they register 145°F.
- Remove pork chops to a platter, pour remaining pan juices over them. Let rest for at least 5 minutes. The internal temperature will raise a few degrees.
- Searing and browning the meat does not mean burning it. Cooking at a higher heat for a short time will caramelize the meat and sear it beautifully. The taste of seared meat vs sautéed is totally different. If the meat is browning too much, just turn down the flame a bit, but not to low heat.
- Some people worry about undercooked pork and are concerned if the meat is pink. So they may tend to cook too long. The USDA recommendation is 145°F. I always test the largest piece to make sure they are all done.
Since pork is such a quick cooking meat, I usually serve a steamed or sautéed vegetables alongside. Some of our favorite side dishes are Fried red cabbage, Blackened green beans or Marinated broccoli. Also a salad or coleslaw are light and refreshing side dishes and go with pork very well.
Frequently Asked Questions
I love to use my cast iron skillets because they hold the heat of food very evenly. I think they make a big difference in the flavor of the meat. They also give a very nice browned sear on the meat I cook.
But you can use a stainless steel pan, which would be my second choice. And instead of that you can use a non-stick frying pan. Both of those may be good choices but will not brown as well. The food will still be delicious!
If you can, use bone-in chops. The meat next to the bone is especially tender. A little fat around the edges and throughout the chop adds to the flavor and juiciness. Boneless chops are a close second and may be a bit drier, depending on how thick they are.
Blackening foods is just a technique of cooking foods at a high heat to sear the outside. By doing so, the natural sugars caramelize and creates the best flavor.
You can use your choice of seasoning as a blackened seasoning. Some typical favorites would be paprika, cayenne, garlic, onion, salt and pepper. Choose how much of each to use. I suggest following the basic recipe and stir the spices together. Give the seasoning a little taste and see if you want to add more of a spice.
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Blackened pan fried pork chops are perfectly seasoned and quickly fried in a skillet on the stovetop. The browned sear on the outside holds in all the juicy flavor. Dinner could not be easier!
- 4 bone in loin or center cut pork chops, about ¾ inch thick
- 1 tablespoon olive oil
- ½ tablespoon butter
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chipotle chili powder
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- Remove chops from the refrigerator and let sit at room temperature for about 15 minutes.
- Stir together the seasonings in a small bowl. Pat the pork with paper towel to remove any moisture.
- Press seasonings onto both sides of the pork chops.
- Heat a large skillet over medium-high heat. Add the oil and butter.
- Place pork chops, with the largest chop in the center, in the hot pan and cook for 4 minutes without moving it around, basting with the pan juices a few times.*
- Flip the pork cook for another 3 minutes. Baste again. Test the largest chop with an internal meat thermometer. If it registers 145°, then it is done. If not, lower the heat to low, cover with a lid and cook for another 1-2 minutes. Test again.
- Remove pork to a platter and let rest for 5 minutes for the juices to redistribute before cutting into the meat.
*If you would like more pan juices, add 2-3 tablespoon of low sodium beef broth to the pan juices and butter, baste with that.
*Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. To reheat: remove pork to room temperature. Reheat on a covered plate in the microwave for 1-2 minutes, until hot.
*Or add 2 tablespoons of water or beef broth or 2 teaspoons of butter to a frying and heat over low medium flame. Reheat the pork for about 2-3 minutes or until hot.
Keywords: pork chops, blackened, stove top, pan fried, skillet, easy dinners