|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||10%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These great-tasting spicy pork chops are enhanced with a savory rub, then broiled or pan-grilled to perfection. We use boneless pork chops for this recipe, and they come out juicy, tender, and full of flavor. To help get a proper sear on these pan-grilled pork chops, let the chops sit out on the counter at room temperature for a few minutes. Try to get loin chops that are around 1-inch thick, if your chops are thin, they not only cook fast but can tend to get dried out and tough. When pan-frying, put the chop in and don't disrupt the sear of it by moving it around or peeking underneath to see what they look like, let it sit and get properly seared. The end result when these pan-grilled pork chops are taken off the stove is achieved with juicy and tender golden-brown chops.
These pork chops have a little bit of a kick to them due to the chipotle chili powder, Cajun seasoning, and chili powder mixed in with the seasonings. If you want the dish less spicy, you can always reduce the number of spices used.
These pork chops go well with a side of mashed potatoes, collard greens, or a tossed salad.
Gather the ingredients.
Combine seasonings—thyme, chipotle chili powder, chili powder, Cajun seasoning, salt, and pepper—and cover pork thoroughly. Let the chops stand at room temperature for about 10 to 15 minutes.
Coat the grill pan or broiler rack with olive oil.
Pan grill over medium heat or broil about 4 inches from the heat source for about 6 minutes.
Turn and grill for 6 to 8 minutes longer—until chops are cooked through.
Cook time depends on the thickness of chops, but check to make sure meat is at least 145 F in the center of the thickest chop. Use an instant-read thermometer to check the internal temperature of the chops.
Serve with potatoes and a leafy green vegetable or salad.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat-resistant, tempered glass products can, and do, break occasionally.
Tips to Achieve the Perfect Sear
How to get the perfect sear on these pan-grilled pork chops.
- Plan enough time to let the pork chops sit out at room temperature for around 15 minutes before cooking.
- No peeking or moving them around when they're cooking. We know it's hard not to do this, but this will help them to sear properly.
- Let the chops rest for a bit after taking them off the stove. This will help lock in the juices.
Want these less spicy? Simply cut the chili powders and Cajun seasonings in half, or more, depending on the level of heat you want.