Blackened Pork Chops are just so easy. Easy enough for a weeknight supper, yet elegant enough for guests.
Easy, because you can prepare your sides while the chop are hanging out, absorbing the dry rub.
Tasty and satisfying, because the Blackened Seasoning not only imparts lively flavors that bring out the best in your chops, it also helps to develop a crust on the blackened edges.
And Blackened Pork Chops are so satisfying in another way – pork is the other white meat. With less saturated fat than ribeye steaks, pork chops are a good choice for those of us who are watching our cholesterol numbers.
Blackened Pork Chops
Equipment
- large cast iron skillet
Ingredients
- 2 1 to 1½-inch, bone-in pork chops
- ¼ cup blackening seasoning
Instructions
- Make the blackened seasoning – If you don't have prepared blackened seasoning on hand, click here for my Blackened Seasoning recipe.
- Coat the pork – Coat the pork on all sides with the Blackened Seasoning dry rub. Let rest for 15 minutes or so.
- Preheat the pan and the oven – While the chops are resting, preheat the oven to 400℉, and place your cast iron skillet on the stove over low heat.
- Brown the pork (first side) – When the cast iron skillet is pre-heated, turn up the heat and sear the pork chops on one side until well-browned and crisp, about 2 minutes.
- Bake – Flip the chops over, and move the skillet to the preheated oven. Bake until the internal temp of the chops is 130℉.
- Finish – Remove from oven and let the chops rest in the cast iron skillet, tented under foil, for not less than 10 minutes. Carry-over cooking should increase the temp to 145℉.
If you’d like to be notified when new posts are added to this site, please subscribe below, and be sure to click through on the email you receive to confirm your subscription. If you don’t receive a confirmation email, please check your spam folder.
Leave a Reply