Pan seared pork chops are a simple and satisfying main dish that’s packed with smokey spices. These bone in pork chops are seasoned and seared with smoky paprika, red pepper flakes, garlic, onion powder and a touch of brown sugar then finished in the oven!
Pan-searing pork chops creates a crispy, golden brown exterior, then the gentle baking process locks in juices allowing the flavors to meld together perfectly…. Making tender, succulent pork chop that’s bursting with Cajun flavor.
Whether you’re serving it with a side of creamy mashed potatoes and gravy, roasted butternut squash, or a simple broccoli salad, these Cajun pan-seared and baked pork chops are a crowd-pleaser!
Ingredients
- 4 bone-in pork chops (about 1 inch thick)
- 2 teaspoons smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon brown sugar *Optional – Brown sugar caramelizes slightly during cooking, adding a touch of sweetness to pork chops!
- 1/4 cup all-purpose flour (for dredging)
- 2 tablespoons avocado oil
- 1 tablespoon butter (optional)
Step-by-Step Instructions
Prep the chops: Pat the pork chops dry with paper towels.
Combine the seasonings: Mix the smoked paprika, red pepper flakes, garlic powder, onion powder, salt, pepper, and brown sugar in a small bowl.
Season the chops: Pat the pork chops dry and generously rub the seasoning mixture on both sides. Then add the 1/4 cup flour to any remaining seasonings, and dredge each pork chop in the flour mixture on both sides.
Get your skillet hot: Heat the avocado oil in a large skillet over medium-high heat. Add pork chops and butter and cook for about 3 minutes per side, or until browned and slightly crispy.
Finish baking: Reduce heat to low, and add the butter (if using). Cover the skillet and bake the chops in the preheated oven (375°F or 190°C) for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
Rest: Let the chops rest for a few minutes before slicing to allow the juices to redistribute.
How to Serve Pan Seared Pork Chops
- Serve the chops with creamy mashed potatoes and homemade gravy, roasted butternut squash, or a broccoli salad!
- Drizzle a little pan sauce over the chops for extra flavor!
Pan Seared Pork Chop Tips
If you don’t have a meat thermometer, you can check the internal temperature by inserting a fork into the thickest part of the chop. If the juices run clear, it’s done.
Adjust the seasoning to taste. If you like things spicier, add more red pepper flakes!
For a flavorful pan sauce, deglaze the skillet with a little broth or wine and scrape up any browned bits!
Equipment for this recipe
- A large, heavy-bottomed skillet is ideal for pan-searing the pork chops. I like to use my cast iron skillet!
- An oven for finishing the cooking process and ensuring the pork chops are cooked through.
- A meat thermometer to make sure your pork chops are cooked to the desired internal temperature (145°F or 63°C).
How to store leftovers
If you have leftovers, store the pork chops in an airtight container in the refrigerator for up to 3-4 days.
To reheat the pork chops, you can:
Microwave: Heat on high for 1-2 minutes, or until heated through.
Oven: Preheat your oven to 350°F (175°C) and reheat the pork chops for about 10 minutes, or until heated through.
Rate & Review Pan Seared Pork Chops
Thank you so much for trying my pan seared pork chops! Let me know what you thought in the comments below or in the review section of the recipe card. If you enjoyed this recipe, pretty please share on Pinterest, Instagram, or Facebook;)
Recipe Card
Pan Seared Pork Chops Recipe
Ingredients
- 4 bone-in pork chops about 1 inch thick
- 2 teaspoons smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon brown sugar *Optional – Brown sugar caramelizes slightly during cooking adding a touch of sweetness to pork chops!
- 1/4 cup all-purpose flour for dredging
- 2-3 tablespoons avocado oil
- 1 tablespoon butter optional
Instructions
- Pat pork chops dry. Use paper towels to remove any excess moisture from the pork chops.
Mix the spices: In a small bowl, combine the smoked paprika, red pepper flakes, garlic powder, onion powder, salt, pepper, and brown sugar.
Rub with seasonings: Apply the seasoning mixture generously to both sides of the pork chops.
Dredge in flour: Place any leftover seasoning and the flour in a shallow dish. Coat each pork chop in the flour mixture on both sides.
Heat the skillet: Heat the avocado oil in a large skillet over medium-high heat.
Sear the chops: Add the pork chops and butter to the hot skillet. Cook for about 3 minutes per side, or until they're browned and slightly crispy!
Finish in the oven: Bake the chops in a preheated oven (375°F or 190°C) for 10 minutes, or until they reach an internal temperature of 145°F (63°C).
Let Them Rest – Before slicing allow the pork chops to rest for a few minutes before cutting into them. This helps the juices redistribute.
Notes
- For a more flavorful and juicy chop, opt for bone-in pork chops.
- Aim for chops that are about 1 inch thick for even cooking.
- Adjust the heat: If you prefer a spicier dish, add more red pepper flakes or cayenne pepper.
- Don't overcrowd the skillet: Cook the pork chops in batches to prevent them from steaming and becoming tough.
- Always let the pork chops rest for a few minutes after cooking to allow the juices to redistribute.
- Side dishes: Pair the pork chops with classic Cajun sides like dirty rice, collard greens, or cornbread.
- Sauces: Drizzle the pork chops with a flavorful sauce like Creole mustard sauce or a tangy barbecue sauce.
- Variations: Add a squeeze of lemon or lime juice to the pan sauce for a bright, refreshing flavor.
1 comment
juliea
Loved this pork chop recipe… Easy and delicious… But if you have little kids, go light on the red pepper flakes;)