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.
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."
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.
Simple brine ingredients include water, cider vinegar, brown sugar, kosher salt, and black pepper
In addition to the brine ingredients, you'll need the following spices for the blackening mix.
- Paprika
- Cayenne
- Pepper
- Kosher Salt
- Dried Oregano
- Ground Sage
- Garlic Powder
- Bay Leaf
How to Blacken Pork Chops Using A Broiler (step by step)
Step 1: Prepare the pork chops
This is strictly for looks! I sliced through the fat pre-cooking for a cool look.
Brine overnight refrigerated. Make sure the chops are fully submerged.
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
Serve blackened chops with any of your favorite sides from starches to briny greens.
Cooking Tips
- 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.
Cooking Pork Chops Frequently Asked Questions FAQs
What is a brine?
At its core, a brine is just a liquid marinade with a high salt content. Since meat contains salt, when it is submerged in a liquid with a higher salt content, the liquid is absorbed into the meat. The meat retains moisture, helping to yield juicy results on the grill.
Why Do I Need To Brine?
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.
Are these pork chops keto?
No these chops don't meet the keto criteria due to the presence of sugar in the brine.
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Ingredients
- 2 Pork Chops thick cut bone-in
For the brine
- 4 cups water
- ¼ cup cider vinegar
- ¼ cup kosher salt
- ¼ cup brown sugar
- 1 tablespoon black pepper
- Fresh thyme sprigs
For the blackening mix
- 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
Instructions
Make the brine
- 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.
Make the pork chops
- 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.
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.
Nutrition
Jacque-mo
Monday 3rd of October 2022
Marinated the pork chops over night in brine. The resulting blackened pork chops were way too salty. Skip the brine.