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Cajun Spiced Pork Chops

This is an incredibly flavorful recipe that is quick and easy to make. Most people keep these spices stocked in their pantry!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1435.3 kcal

Equipment

  • 1 Large Skillet Essential for searing the chops evenly.
  • 1 Instant-Read Thermometer Crucial for ensuring pork is cooked to a safe internal temperature of 145°F (63°C) without overcooking.
  • 1 Small Plate or Shallow Dish For mixing and coating the pork chops with spices.
  • 1 Tongs or Spatula For safely flipping the pork chops in the hot skillet.
  • 1 Measuring Spoons For accurate measurement of spices.

Ingredients
  

Main

  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon rubbed dried sage leaves
  • ½ teaspoon garlic salt
  • 1 ½ teaspoons extra-virgin olive oil
  • 4 center cut pork chops

Instructions
 

  • Mix paprika, cumin, black pepper, cayenne pepper, sage, and garlic salt on a plate. Liberally coat each pork chop with the spice mixture.
  • Heat olive oil and several pumps of non-stick, butter-flavored spray in a large skillet over high heat. Place pork chops in the skillet, reducing heat to medium. Cook until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). fabeveryday

Notes

For optimal flavor development, consider lightly toasting the dry spices in a dry skillet for 30 seconds before mixing and applying to the chops. This awakens their aromatic compounds. To ensure exceptionally juicy chops, a quick brine (1 hour in a 5% salt solution) can work wonders. Always allow the pork to rest for 5-7 minutes off the heat after cooking; this redistributes juices, preventing a dry chop. Be mindful of the pan temperature – a common pitfall is scorching the spices on overly high heat, leading to bitterness. Conversely, don't overcrowd the pan, as this steams rather than sears, hindering crust development. For an elevated finish, deglaze the hot skillet with a splash of chicken stock or white wine after removing the chops, scraping up any fond, reducing slightly, and serving as a quick pan sauce.