Pepper Rubbed Pork Chops
Elevate your weeknight dinner with these bold and flavorful Pepper Rubbed Pork Chops! This easy recipe combines bone-in pork chops with a perfectly balanced dry rub of freshly ground black pepper, smoked paprika, garlic, and onion powder, creating a deliciously caramelized crust in every bite. Seared to perfection in a cast-iron skillet and basted with buttery goodness, these chops remain juicy and tender while delivering a smoky, peppery kick. With just 10 minutes of prep time and a quick 15-minute cook, this meal is ideal for busy evenings without sacrificing flavor. Garnish with fresh rosemary or thyme for an elegant touch and serve alongside mashed potatoes, roasted veggies, or a crisp salad to complete this irresistible dish. Perfect for pepper lovers seeking a standout main course!
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops (1-inch thick)
- 2 tablespoons Freshly ground black pepper
- 1 teaspoon Kosher salt
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 sprigs Fresh rosemary or thyme (optional, for garnish)
Instructions
Remove the pork chops from the refrigerator and let them sit at room temperature for 20-30 minutes before cooking to ensure even cooking.
In a small bowl, mix the freshly ground black pepper, kosher salt, smoked paprika, garlic powder, and onion powder until well combined.
Pat the pork chops dry with a paper towel and rub both sides liberally with the spice mixture, pressing it into the meat for better adhesion.
Heat a large skillet (preferably cast iron) over medium-high heat and add olive oil. Swirl the skillet to coat the surface evenly.
Once the oil is shimmering but not smoking, carefully place the pork chops in the skillet in a single layer. Avoid overcrowding the pan.
Sear the pork chops for 3-4 minutes on the first side, or until a golden-brown crust forms. Avoid moving the pork chops while they sear.
Flip the pork chops and reduce the heat to medium. Add the unsalted butter to the skillet and baste the pork chops by spooning the melted butter over them as they cook.
Continue cooking for another 4-6 minutes, or until the internal temperature of the pork chops reaches 145°F (63°C) when measured with a meat thermometer.
Transfer the cooked pork chops to a plate or cutting board and loosely tent with aluminum foil. Let them rest for 5 minutes to allow the juices to redistribute.
Serve the pepper-rubbed pork chops warm, garnished with fresh rosemary or thyme sprigs if desired. Pair with mashed potatoes, roasted veggies, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 878 mg | 38% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 0.3 g | ||
| Protein | 110.6 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1712 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
