Blackened Pork Chops are perfectly crispy on the outside while tender and juicy on the inside. With only pork chops and a dry rub of flavorful spices and herbs, you can have dinner on the table in under 15 minutes. Cook these in a
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What is Blackened Pork?
Blackened pork is made with blackened seasoning containing a mix of thyme, oregano, paprika, onion powder, and garlic powder. Blackening seasonings aren’t necessarily spicy, although they generally have a rich and robust flavor profile. Depending on the individual ingredients, it might be mildly spicy but not overpowering.
Additionally, blackened pork is also referred to the crust that these herbs and spices create when cooked at high heat. Combining smoky Cajun-inspired herbs and spices and grilling at high heat creates a brown-to-black crust.
Blackening pork involves searing the seasonings onto the chops over high heat in a
Furthermore, these are traditionally cooked in a black iron skillet; hence the term blackened.
To achieve optimal blackened pork, cooking it at a high temperature is crucial. Pork chops are an ideal dinner option for busy weeknights or when time is limited. It takes 4 minutes to season the chops and 7 minutes to cook them to tender, juicy perfection. Finally, rest the meat for a final 4 minutes.
Pair them with your favorite side dish like keto coleslaw or salad, and you have an easy, healthy, and delicious meal made in 15 minutes or less.
How to Make Blackened Pork Chops
Grab pork chops and seasonings, and you’re on your way to making the best Blackened Pork Chops in under 15 minutes.
Mix a quick dry rub of herbs and spices or hit the easy button and use store-bought seasoning instead. Either way, this dinner recipe comes together quickly and effortlessly.
- Pork chops – when buying pork chops, look for similar size, so they cook evenly; thicker pork chops will cook longer than thinner pork chops
- Cajun seasoning – a dry rub consisting of paprika, onion powder, garlic powder, dried thyme, dried oregano, salt, cayenne pepper, and black pepper; alternatively, you can use store-bought blackening seasoning or Cajun seasoning (be sure to check for salt and pepper though and adjust as needed).
- Cooking oil – this is necessary only if cooking blacked pork chops in a
cast iron skilletor another frying pan; the best cooking oil for this recipe is lard, but you can also use tallow or another cooking fat with a high smoke point like avocado oil or olive oil.
Mountain Rose Herbs is my favorite online shop for fresh and flavorful herbs and spices. They have a great selection of organic seasonings. And you can buy in bulk, which I love!
Substitutions and Variations
The good news is that Blackened Pork Chops are compliant with most healing diets. It’s an easy protein-rich recipe that doesn’t require a lot of other ingredients. Made with only pork and seasonings, it’s naturally gluten-free, dairy-free, and nut-free.
As long as the spices and herbs don’t contain unnecessary starches and fillers, these Cajun pork chops comply with Whole30, GAPS, and paleo diet philosophy. And because they are low in carbs, these pork chops are also keto-friendly and a terrific option for those on a low-oxalate diet.
There’s no need to modify this easy recipe for particular dietary needs. Make it as written in the recipe card, and enjoy this easy and delicious protein without sabotaging your diet goals.
Try blackened chicken thighs as a deliciously spicy variation. This blend is great on many proteins.
Follow these simple directions, and you can’t go wrong! This blackened pork recipe is as easy as it gets. Whisk a quick rub of flavorful spices and herbs to season pork chops, then cook to beautiful charred perfection. All in under 15 minutes.
The hardest part is deciding whether to cook inside or outside. If making these chops on the stovetop, use a heavy-bottomed skillet,
I used a cast iron grill pan which is one of the best pieces of cast iron equipment I’ve ever owned.
As much as I love outdoor grilling, pulling out the grill pan and using a stovetop is so much easier. This pan helps me make the best juicy burgers and steaks.
- A shortcut to a grilled finish without setting up outside
- Suitable grilling for meat, fruit and vegetables
- Long handle for easy maneuvering
However you choose, it’s an easy dinner recipe that comes together quickly on a busy weeknight. The most important advice when making pork chops is to hit the chops with high heat, no matter the cooking method. Doing this sears the chops to golden brown and traps juices and flavor.
Step one: Mix Rub and Season
In a small bowl, mix together the paprika, onion powder, garlic powder, thyme, oregano, salt, cayenne pepper, and black pepper.
Season the pork chops with the spice mixture by rubbing the seasoning onto both sides of the chops evenly.
Step two: Cook
On the Stovetop:
Heat a heavy-bottomed skillet or cast iron grill pan over high heat. Add the lard. When the lard has melted and is hot, add pork chops to the skillet. Cook for about 3 and one half minutes per side or until the outside is nicely browned and the inside is cooked through.
On the Grill:
To make blackened pork chops on the grill, start by preheating the grill on high heat first. Add pork chops and cook until browned and cooked through, approximately 7 to 10 minutes total, flipping halfway after about 4 minutes.
Regardless of what cooking method you are using, ensure that the pork chops are thoroughly cooked through. The best way to check for doneness is to insert an instant-read meat thermometer into the thickest part of the pork chop. The meat is fully cooked when the internal temperature registers 145 degrees Fahrenheit (63 degrees Celsius).
Step three: Rest
Remove the pork chops from the skillet or grill and set them aside to rest for a few minutes. Don’t skip this step. It’s important to allow time for the juices to be redistributed back into the meat. This is what makes pork chops juicy and flavorful so don’t rush this process.
After a few minutes of resting the meat, serve with your favorite side dish and enjoy.
Blackened pork chops pair well with Baked Cauliflower Mac and Cheese or Braised Cabbage. If that doesn’t interest you, consider any of these 15 low carb vegetable sides to accompany these delicious pork chops.
There are 4 servings (of one pork chop per serving) of this Blacked Pork Chops recipe.
Each serving contains:
- 181 calories
- 25 g protein
- 8 g fat
- 1 g total carbs
- 0 g fiber
- 1 g net carbs
Please note that the nutritional value will change if you substitute ingredients. Use a nutrition app like My Fitness Pal to recalculate and reflect your changes.
More Easy Low-Carb Dinner Recipes
- Green Bean Hamburger Casserole
- Slow Cooker Crack Chicken
- Ground Beef Taco Skillet
- Ground Beef and Cabbage Stir Fry
Blackened Pork Chop Recipe
- In a small bowl, mix together the paprika, onion powder, garlic powder, thyme, oregano, salt, cayenne pepper, and black pepper.1 teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon cayenne pepper, ¼ teaspoon ground black pepper
- Season the pork chops with the spice mixture by rubbing the seasoning onto both sides of the chops evenly.4 (4 to 6-oz) pork chops
- On the stove-top: Heat a heavy-bottomed skillet or cast-iron grill pan over high heat. Add the lard.On the grill: Preheat the grill.1 tablespoon lard
- On the stove-top: Once the lard is hot, add the pork chops to the skillet or grill pan. Cook for about 3 minutes per side, or until the outside is nicely browned and the inside is cooked through. The internal temperature will read 145 °F.On the grill: Cook pork chops until internal temperature reaches 145 °F, approximately 7 to 10 minutes total time.
- Remove the pork chops from the heat and let them rest for 3 minutes before serving.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.