The bold pork chop seasoning mix brings tons of flavor to these quick and easy pork chops! They're ready in just 20 minutes start to finish so they're great for a delicious weeknight dinner!
We love us some pork dishes in our house.
My 3-ingredient Ranch seasoned pork chops are a regular and I can never get enough of my easy skillet pork chops with gravy. Comfort food but not at all fussy.
Crunchy baked pork chops have an addictive crust, honey mustard pork chops are an easy weeknight go-to and herb roasted pork tenderloin is great for company and holidays.
Today though I'm sharing these spice-rubbed pork chops, which are really simple but oh so flavorful!
And you know what takes them over the top?
A bold and flavorful pork chop seasoning that you can mix up in mere minutes.
You are going to love this incredible spice mixture.
And don't be intimidated, it takes just minutes to mix together and is all basic on-hand spices that you probably already have in your pantry or cabinet. Nothing fussy at all.
I love all the flavors of this pork chop seasoning mixture and how they work together so well. The sweet and the heat are perfectly balanced and the oregano and cumin bring some lovely highlights.
Sometimes I double or triple the batch to have some extra on hand. I highly recommend doing that because I guarantee you'll want to make these again.
You can also use this rub on pork tenderloins or salmon, even chicken or steak. But it definitely makes the best seasoning for pork chops. (I also use it for my Air Fryer pork chops.)
Especially when you make these easy seared pork chops that have a delicious crust on the outside and are perfectly cooked through and tender on the inside. Sooo yummy!
OK, let's get cooking.
Now, I’ve got some notes and tips coming up below on how to season pork chops and cook them perfectly. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
How to season pork chops:
- Using a pork chop dry rub is a great way to add tons of flavor with very little effort.
- This mixture includes brown sugar, garlic powder, dried oregano, ground cumin, chili powder, paprika, salt and dried thyme. It's a great balance of bold, earthy flavors with just a touch of sweetness to keep it smooth.
- Combine all of the pork chops spices in a small bowl and mix them together well.
- Make sure your pork chops are patted dry. Then season both sides of your pork chops really well. You'll want to use all of the seasoning mixture so don't be shy.
- It helps to press the seasoning into the pork chops with your fingers so it adheres well and doesn't shake off during cooking.
In this recipe, the boneless pork chops are seared in a pan over medium-high heat to get a good crust on both sides. This really helps keep them juicy and delicious.
Then you'll put the whole pan right in the oven to cook the pork chops through all the way. I find this makes for perfectly cooked pork chops throughout without burning the outside before the inside cooks.
Plus it's really quick and easy to make these seared pork chops - just 5 minutes to prep and 15 minutes to cook!
Note: If you have really thin pork chops, about ½ inch thick or so, you can cook them through in the pan, without transferring them to the oven. I find it takes about 8 minutes or so total, but keep a close eye do you don't over cook them.
Pro tip: I used a cast-iron pan, which helps achieve a better sear and allows the pork to cook more evenly. I recommend it if you have one.
However, I've used a regular non-stick pan before and they turn out great that way, too. Just make sure it's oven-safe.
And watch the handle when you take it out and while you're serving - it will be scorching hot!
You can wrap the handle in aluminum foil before you put it in the oven to protect it and so you're not touching the scorching hot pan handle directly with your mitt. But you still need to be really careful and definitely use an oven mitt.
Tips on cooking pork:
- Be sure not to overcook your pork! You want juicy and tender, not tough and rubbery.
- Pork should be cooked to a minimum internal temperature of 145. Then let it rest for about 5 minutes before cutting.
- A digital thermometer can help you cook your pork safely and properly. I use and love this one.
OK, now that you know how to cook the pork chops perfectly and they're in the oven, you can make some easy sides to round out your dinner.
Serving Ideas:
- Potatoes are always a good call. My fast-baked potatoes will be ready in time (they cook in the microwave) or you could do some creamy mashed potatoes or roasted potatoes, like paprika roasted potatoes or spicy roasted potatoes. Sweet potatoes would be great too.
- You could also serve these pork chops with steamed brown or white rice or polenta. Even some quinoa or a simple farro salad.
- Don't forget the veggies! Go for a simple spinach salad or steamed broccoli or green beans. Or make a quick okra, corn and tomato saute.
Voila, you've got a beautiful and delicious dinner on the table in no time at all! Totally winning at life!
Last thing, let's talk about what to do with the leftovers.
Leftover pork, once cooled, can be stored in a covered container in the refrigerator for up to 3-4 days.
Slice it before reheating so it reheats more quickly and evenly without drying out.
Use the leftovers for a salad or grain bowl or make some pork tostadas.
There you go!
If you've been wondering about spices for pork chops, you gotta try this pork chop seasoning. I think it'll be your new go-to as well!
Cheers and enjoy!
XO,
Kathryn
Spice-Rubbed Pork Chops
The bold pork chop seasoning mix brings tons of flavor to these quick and easy pork chops! They’re ready in just 20 minutes start to finish so they’re great for a delicious weeknight dinner!
Ingredients
- 1 teaspoon light brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon dried thyme
- 4 (4-5 ounce) boneless pork chops, about 1 to 1 ½ inches thick
Instructions
- Preheat oven to 400.
- Combine the seasoning mix (brown sugar through dried thyme) in a small bowl and stir well. Pat the pork chops dry with a paper towel then season both sides of pork chops generously with the seasoning mix and press in to help it adhere.
- Heat olive oil in a large oven-safe pan over medium-high heat. Add pork chops and sear until brown and crisp, about 2-3 minutes per side.
- Transfer the pan to the oven and cook 8-12 minutes (it will depend on the thickness of your pork chops).
- Remove and let pork chops rest for 5 minutes before serving.
Notes
I used a cast-iron pan, which helps achieve a better sear and allows the pork to cook more evenly. I recommend it if you have one. If not, a regular oven-safe skillet works fine, too.
Thin pork chops: If you have thin pork chops that are ½ inch or so in thickness, they will cook much more quickly. You can leave them in the pan to cook through, about 4 minutes per side, instead of transferring them to an oven. Use a digital thermometer and keep a close eye on them so they don't overcook.
Pork cooking temp: Be sure not to overcook your pork! You want juicy and tender, not tough and rubbery. Pork should be cooked to a minimum internal temperature of 145. Then let it rest for about 5 minutes before cutting. A digital thermometer can help you cook your pork safely and properly. I use and love this one.
Leftovers: Leftover pork, once cooled, can be stored in a covered container in the refrigerator for up to 3-4 days. Slice it before reheating so it reheats more quickly and evenly without drying out. Use the leftovers for a salad or grain bowl or make easy pork tostadas.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 195Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 33mgSodium: 175mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 20g
Henry H
Hello,
I love the recipes, can you please add Google+ to the choices of social media outlets.
Thanks
Kathryn
Hi Henry! Thanks for stopping by. I haven't signed up for Google Plus, but I will certainly look into it. There are just so many great platforms out there for sharing. Thanks for the feedback!
~ Kathryn
Lucy @ Bake Play Smile
What a great idea! We hardly ever eat pork, but I think thats because I'm not too confident cooking this. Will definitely give this recipe a try. Thanks for linking up with our Fabulous Foodie Fridays party xx
Kathryn
Thanks Lucy! This is a great introduction to cooking pork because it's so straight-forward and so easy. Hope you'll give it a whirl! Have a wonderful weekend!
Lizzie {Strayed Table}
Yummo, love the sound of the spice rub, we just had plain ol' pork chops last night, wish I had of found this sooner. Hope you have a great weekend and stopping by Fab Food Fridays.
Kathryn
Thanks Lizzie! It's one of my favorite ways to do pork chops - really amps up the flavor with minimal effort. Hope you have a great weekend, too! XO
Julie
Tried this last night and it was quick and delicious! Love the spice rub - will definitely try it on salmon. Thanks for jazzing up my Thursday night pork chops!
Kathryn
Yay, I'm so happy to hear you loved it! It's one of our go-to rubs!
Tim in CO
Pork chops were delicious, but I strongly suggest you use a cooking oil (e.g., peanut oil) with a higher smoke point than olive oil. 400F is right at or above olive oil's smoke point.
Kathryn
Hi Tim, that's a great idea. Usually the oil is already absorbed by the time the pork chops go into the oven, but it couldn't hurt to use canola oil or peanut oil. Glad you liked them!
George Hoke
terrible too much cumin followed recipe to the letter,will not use again!
Kathryn Doherty
Hi George, I'm sorry to hear you didn't like this recipe. And a little surprised that you thought there was too much cumin. The recipe calls for 1 teaspoon for 4 pork chops, which is just 1/4 teaspoon per pork chop (both sides) and that's mixed in with a lot of other spices. Regardless, sorry it wasn't a good fit for you; know that's disappointing.
Rosa
This was delicious really tasty rub on pork, can I use this with chicken. Also can I make up bigger load to use as needed.
Rosa
Kathryn Doherty
I'm so happy to hear you loved it Rosa! Yes, you can also use this with chicken. And yes, you can double or triple the recipe to store and keep on hand. Keep it in a sealed, air-tight container in the pantry for up to a month.
Kathryn Doherty
I'm so happy to hear you loved it Rosa! Yes, you can also use this with chicken. And yes, you can double or triple the recipe to store and keep on hand. Keep it in a sealed, air-tight container in the pantry for up to a month. 😊
Lee
Can you use a bone-in pork chop for this recipe?
Kathryn Doherty
Sure! You just might need to adjust the cooking time, depending on the thickness, to ensure the pork chop is fully cooked.