Blackened Pork Chop Recipe

1. Bring pork to room temperature

Remove pork chops from the refrigerator 20–30 minutes before cooking so they come closer to room temperature. Pat them dry thoroughly with paper towels.

2. Season both sides of each chop with the kosher salt and freshly ground black pepper, massaging the salt into the meat. Drizzle the olive oil and lemon juice over each chop and rub to coat evenly; this helps the spice rub adhere.

3. In a small bowl combine paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne pepper, ground cumin, and brown sugar. Mix thoroughly to form an even rub.

4. Generously coat both sides and the edges of each pork chop with the blackening rub. Press the spice mix into the meat so it forms a compact layer. Use all the rub across the four chops.

5. Let the rubbed chops rest for 10 minutes at room temperature to let flavors meld and allow the surface to dry slightly for better searing.

6. Heat a large cast-iron skillet or heavy-bottomed frying pan over medium-high to high heat until very hot, about 4–5 minutes. The pan should be smoking lightly when ready.

7. Add the neutral high-heat oil to the pan and swirl to coat. Add 1 tablespoon of the butter and let it melt and foam.

8. Carefully place two pork chops (do not overcrowd; cook in batches if necessary) into the skillet. Sear without moving for 3 minutes, until a deep dark crust forms. Flip and add the remaining 1 tablespoon butter to the pan; tilt the pan and spoon the melted butter over the tops of the chops as they cook for another 3 minutes.

9. Reduce heat to medium and continue cooking, flipping once more if needed, until an instant-read thermometer inserted into the thickest part reads 145°F (63°C). For 1–1 1/4 inch chops this typically takes a total sear time of 6–8 minutes (3 minutes per side) plus 1–3 minutes finishing depending on thickness and stove. Avoid overcooking to keep chops juicy.

10. If the exterior is charring too quickly before the interior reaches temperature, lower the heat to medium-low and continue cooking, or transfer the pan to a 350°F (175°C) oven for 4–6 minutes to finish gently.

11. Transfer cooked chops to a cutting board and tent loosely with foil. Rest for 5 minutes; carryover cooking will bring the internal temp to a perfect doneness and juices will redistribute.

12. Sprinkle chopped parsley over the rested chops and serve each with a lemon wedge to squeeze over just before eating.

13. Serve immediately with your choice of sides (rice, roasted vegetables, or salad).