Easy Pan-Grilled Pork Chops With Spicy Rub Recipe

Pork Chop Dinner

The Spruce Eats / Diana Rattray

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 to 6 servings
Yield: 4 to 6 pork chops
Nutrition Facts (per serving)
96 Calories
7g Fat
0g Carbs
7g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 96
% Daily Value*
Total Fat 7g 10%
Saturated Fat 2g 8%
Cholesterol 22mg 7%
Sodium 291mg 13%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 7g
Vitamin C 0mg 1%
Calcium 8mg 1%
Iron 0mg 2%
Potassium 99mg 2%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 4 to 6 boneless pork chops

  • 1/2 teaspoon thyme

  • 1/4 teaspoon chipotle chili powder, or other red pepper

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon Cajun seasoning

  • 1/2 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper, or to taste

  • 2 tablespoons extra-virgin olive oil, to coat grill or rack

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. Coat the grill pan or broiler rack with olive oil.

  4. Pan grill over medium heat or broil about 4 inches from the heat source for about 6 minutes.

  5. Turn and grill for 6 to 8 minutes longer—until chops are cooked through.

  6. 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.

  7. 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.

Recipe Variation

Want these less spicy? Simply cut the chili powders and Cajun seasonings in half, or more, depending on the level of heat you want.