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 3/4 inch thick
- 1 tablespoon olive oil
- 1/2 tablespoon butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chipotle chili powder
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 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