This post may contain affiliate links via Amazon's affiliate advertising program. See privacy policy
These blackened pork chops are blazing with bold flavor from a combination of deep brine and homemade Creole spice mix. These are broiled on high heat for quick and easy weeknight main dish.
These blackened pork chops are all about high heat and deep listening the sizzle of spice hitting iron, the smell of herbs blooming in fat.
Built on a Southern-Creole blackening tradition, this fast-cooking method delivers juicy chops with a bold crust in under 30 minutes.
For other bold flavoed ideas checkout this collection of pork chop recipes. If you just prefer straight up fried, try this recipe for crispy fried pork chops.
Why This Dish Works
Rest time after searing does the job of juice redistribution, which creates moist pork instead of dryness. This approach comes from classic meat cookery, where patience finishes the plate.
Cast-iron blackening does the job of rapid spice toasting, which creates a smoky, crusty exterior. This approach comes from Creole cooking, where high heat builds flavor fast without sauces.
Herb-heavy spice blends do the job of layering aroma, which creates depth beyond heat. This approach comes from Southern kitchens, where balance matters more than burn.
Pork Chop Ingredients
The key ingredients for this pork chop recipe involve the brine and the blackening spices. Neither are complicated but together they pack a mean punch.
Pork chops have very little fat on them, so it's very easy to overcook them into a dry mess. Brining adds moisture, flavor, and color all but making cooking the chops idiot-proof.
Key Blackening Spices & Their Roles
- Sage: Earthy bass note—grounds the heat.
- Fried oregano: Toasty bitterness—adds depth and Southern edge.
- Dried thyme: Herbal brightness—keeps the blend lifted.
- Paprika: Color and sweetness—builds crust.
- Cayenne: Controlled heat—sharpens the bite.
- Garlic powder: Savory glue—ties herbs together.
- Onion powder: Sweet savor—rounds the finish.
How to Blacken Pork Chops Using A Broiler (step by step)
Step 1: Prepare the pork chops
Step 2: Season the pork chops
Remove the chops from the fridge. Dry each chop with a paper towel. Brush the chops with olive oil or melted ghee. Mix the seasonings together and rub the chops generously with the spices. Set chops aside and allow to reach room temperature
Step 3: Broil the pork chops
Place large cast iron skillet in oven. Pre-heat oven to broiler settings at 500 degrees F and leave skillet in for about 10-15 minutes. Using a towel remove the skillet and place the chops in the skillet. Place chops in the oven and cook on each side 3-5 minutes depending on thickness of the chops.
Serving Suggestions
Spoon pan juices or simple pan gravy over the chops. Serve these bad boys with creamy mac and cheese, your favoite old school collard greens, or creamy mashed potatoes. Also consider pairing these with smothered cabbage for a hearty comfort menu.
Chase down with a cold glass of sweet tea.
Beats and Eats
“You Can’t Always Get What You Want” – The Rolling Stones
That slow build mirrors blackening perfectly—quiet start, explosive middle, soulful finish. The grit matches the crust; the groove matches the confidence.
My plans for this recipe was to broil then fry to a crispy texture sort similar to Cuban fried pork chunks. However, after broiling I had these gorgeous chops, that I also feared overcooking if I dropped them in the deep fryer. It reminded me of that classic Rolling Stones cut - "You Can't Always Get What You Want."
Test Kitchen Tips for Best Results
Use a meat thermometer to test for doneness. Undercooked pork is just as bad as overcooked. Insert an instant-read thermometer into the thickest part of the chop. Once it reads 135 degrees remove the chop from the heat and let rest. It will continue cooking in rest mode and reach the desired 140-145 degrees. If you don’t have a thermometer there ain’t no harm in cutting the chop open and using the eye test.
Feel free to use your favorite store-bought blackening spice, but if you the spices available try the recipe for bolder flavor
Don’t skip the brine! Always allow meat to reach room temperature before cooking. This helps guarantee even cooking.
Use an oil with a high smoke point. I prefer ghee (clarified butter) but you can get by with canola or olive oil.
If you make these tasty blackened broiled pork chops or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.
Blackened Pork Chops
Ingredients
- 2 Pork Chops thick cut bone-in
- 4 cups water
- ¼ cup cider vinegar
- ¼ cup kosher salt
- ¼ cup brown sugar
- 1 tablespoon black pepper
- Fresh thyme sprigs
- 1 ½ tablespoon smoked sweet Paprika
- 1 teaspoon Cayenne
- 1 teaspoon Black Pepper
- 1 teaspoon Kosher Salt
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Thyme
- 1 teaspoon Ground Sage
- 1 teaspoon Garlic Powder
- 1 teaspoon onion powder
Method
- Mix brine ingredients (water, vinegar, sugar, salt, herbs) together in a large boil. Place pork chops in a large ziplock bag or glass container and add brine. Brine at least 4 hours, but overnight preferred.
- Remove chops from the refrigerator. Pat dry with paper towels and let reach room temp.
- Season chops generously with blackening spice rub
- Place cast iron skillet or grill pan on upper rack in the oven and pre-heat to 500 degrees F. Allow pan to heat for 10 minutes.
- Remove pan and add chops then place pan back into the over. Broil 4 minutes per side then remove. Let chops rest 5 minutes.
Nutrition
Notes
- Feel free to use your favorite store-bought blackening spice, but if you the spices available try the recipe for bolder flavor
- Don’t skip the brine! Always allow meat to reach room temperature before cooking. This helps guarantee even cooking.
- Use an oil with a high smoke point. I prefer ghee (clarified butter) but you can get by with canola or olive oil.
- How long you broil will depend on thickness of the pork chops. Obviously the thicker the cut the longer the cook time.
- Use a meat thermometer to test for doneness. Undercooked pork is just as bad as overcooked. Insert an instant-read thermometer into the thickest part of the chop. Once it reads 135 degrees remove the chop from the heat and let rest. It will continue cooking in rest mode and reach the desired 140-145 degrees. If you don’t have a thermometer there ain’t no harm in cutting the chop open and using the eye test.
- Let chops rest 5-10 minutes after cooking.
Private Notes
Tried this recipe?
Let us know how it was!
Marinated the pork chops over night in brine. The resulting blackened pork chops were way too salty. Skip the brine.