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 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.
