These Blackened Pork Chops with Garlic Aioli are to die for! They are crispy on the outside and juicy on the inside. The creamy garlic aioli pairs oh so nicely with it. With this recipe, you can have dinner on the table within 15 minutes! The flavor and versatility of this dish makes it a dinner party favorite or a weeknight dinner.
If you are like me I was afraid of cooking pork for so long! I always thought it would be dry or tough. This recipe will give you the confidence that pork can be neither!
Why You Will Love This Recipe
- First off, it is super simple to make.
- Secondly, the pork chops are hassle free and oh so crispy yet juicy on the inside.
- Kids will love this dish!
- It can be either a dinner party crowd pleaser or a weeknight meal.
- I love to pair this dish with my go to mashed potato recipe.
- To make this dish even easier you could bulk make the seasoning mix to keep on hand whenever you want this meal.
- Boneless pork chops-I like getting mine from Butcher Box! Use my link HERE and get free meat every month with your order.
- Ghee-To help with the pan searing.
- Chili powder, paprika & cayenne-Give these blackened pork chops a nice kick!
- Garlic powder, oregano, and sea salt-Add some nice flavoring.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- If you have more time, you could use this seasoning mix on a pork loin as well.
- I use a similar seasoning mix on my Easy Blackened Cod recipe as well.
This recipe has not been with other substitutions or variations. If you replace or add any ingredients, please let us know how it turns out in the comments below!
Step by Step Instructions
- Tip # 1: Cast iron skillets hold in heat more than a non-stick skillet. You may have to adjust the heat on your stove if using a cast iron pan.
- Tip # 2: If your pork seems to be starting to stick to the pan, you can add additional ghee to help prevent it from sticking.
- Tip # 3: The best way to know if the meat is cooked through is to use a meat thermometer.
I am a huge fan of aioli. These pan seared pork chops would go great with garlic aioli or dill aioli.
I suggest reheating in the oven at 350 degrees F for 5-10 minutes.
Yes they are! They are also keto, low card, and paleo friendly!
I love eating this dish with so many things! I like to pair it with my mini crispy garlic potatoes, air fried green beans, and my pineapple pico de gallo.
- This dish can be stored in the refrigerator for 5 days in an air tight container.
If you like this recipe, you will love my other pork recipes:
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Blackened Pork Chops
- cast iron pan or non-stick pan
- 3 boneless pork chops
- 1 tbsp butter or ghee if you are dairy free
For the cajun seasoning:
- 2 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp oregano
- 1 tsp paprika
- 1/2 tsp sea salt
- 1/4 tsp cayenne pepper
- Melt your ghee or butter. Place it in the cast iron pan or non-stick skillet on medium heat. Then, mix together your spices and rub them over the pork chops on both sides. Add to the pan for 5 minutes, then flip and cook for an additional 5 more minutes or until the pork chops reach 145 degrees F. Remove from the pan.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. It is based on 3 servings. Servings: This recipe should yield 3 servings.
This is so good with your creamy coleslaw.
I can’t wait to try!
Allianna Moximchalk says
Let us know what you think 🙂
I love the blackened seasoning on this pork! It is really flavorful with a nice kick. The pork comes out so juicy and good!
Allianna Moximchalk says
Thanks for your review!