Do I need a cast iron skillet for blackening pork chops?

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!

Is it better to use boneless or bone-in pork chops?

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.

Is blackened meat very spicy?

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.

Blackened Pan Fried Pork Chops ⋆

Description

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!

Ingredients

Scale

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

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Instructions

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.

Notes

*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