Spice-Rubbed Pork Chops

Pork chops used to scare me. I’d either undercook them and panic, or overcook them and end up with something you could sand a table with. But once I figured out a spice rub that actually worked—bold, a little sweet, and earthy—I finally got it right. And now? These pork chops are on constant rotation.

They’re ready in 20 minutes, only need pantry spices, and pack in more flavor than any shake-on seasoning I’ve ever bought. Whether you’ve got boneless or bone-in chops, this recipe is a great one to keep in your back pocket.

Why This Recipe Works Every Time

• Bold, balanced spice rub: It’s a simple combo—garlic, cumin, chili powder, paprika, oregano, thyme, brown sugar, salt—but when those flavors hit the hot pan, magic happens.

• Quick sear, oven finish: You get that golden crust on the outside without drying out the inside.

• Pantry ingredients: No special shopping trip needed.

• Done in 20 minutes: Seriously. It’s that fast.

If I know we’ve got a busy night coming up, I’ll even pre-mix the rub and keep it in a jar. Makes dinner feel easy, even when the day isn’t.

My Favorite Pork Chop Spice Mix

This mix is one I always come back to. The brown sugar gives it a little sweetness to balance the savory spices, and the garlic, cumin, and paprika add warmth and depth. I like a touch of heat too, so sometimes I’ll sneak in a pinch of cayenne.

What’s in it:

• Brown sugar

• Garlic powder

• Dried oregano

• Ground cumin

• Chili powder

• Paprika

• Dried thyme

• Salt

I usually mix up a double or triple batch and store the extra in a small jar so I can grab it whenever I need it—for pork, chicken, even salmon. It’s a great all-purpose rub.

Let’s Cook: Step-by-Step Pork Chop Perfection

1. Preheat your oven to 400°F if finishing the chops in the oven.

2. Dry the pork chops with paper towels. This helps the spice mix stick and creates a better crust.

3. Rub generously: Coat both sides with the seasoning. Press it in so it sticks well.

4. Heat a skillet (I love my cast iron pan) over medium-high heat and add a little oil.

5. Sear the chops: About 2–3 minutes per side, until they get a nice crust.

6. Transfer the skillet to the oven and bake for 5–8 minutes, depending on thickness, until the internal temperature hits 145°F.

7. Let them rest: Give the chops 5 minutes to rest so the juices redistribute.

Note: If your chops are thin (½ inch or less), you can skip the oven and just cook them on the stove for about 8 minutes total.

Real Tips From My Kitchen

• Use a meat thermometer: No guessing. It keeps the pork juicy and avoids overcooking.

• Don’t skimp on the rub: Use it all. This isn’t a sprinkle situation—this is a crust.

• Rest your meat: It makes a difference. The juices stay in the meat instead of running all over your plate.

Pan too hot? Add a splash of broth or water and cover for a minute to bring things down.

My Go-To Sides for Pork Chops

These chops go with almost anything, but here’s what I usually serve them with:

• Mashed potatoes: Creamy and classic.

• Roasted sweet potatoes or paprika potatoes: Adds a little color and natural sweetness.

• Steamed broccoli or green beans: Something green to balance the richness.

• Microwaved baked potatoes: If I’m in a hurry, I pop a few potatoes in the microwave while the pork cooks.

You can also slice the pork and serve it over rice, quinoa, or even polenta. Add a simple salad and you’re golden.

How to Store and Reheat Leftovers

• Fridge: Keep cooled pork chops in an airtight container for 3–4 days.

• Reheat: Slice them before reheating so they warm evenly. I usually use a skillet with a splash of water and cover with a lid for a few minutes.

• Ideas for leftovers:

  • Slice and toss into a salad

  • Add to a grain bowl with veggies

  • Tuck into tortillas for pork tacos or tostadas

Yield: 4

Spice-Rubbed Pork Chops

Print

Juicy pork chops coated in a smoky, savory spice blend—this recipe is quick, easy, and bursting with flavor. Perfect for those busy weeknights when you want something satisfying without the fuss.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 4 boneless pork chops (about 4–5 oz each, 1 to 1½ inches thick)
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon light brown sugar
• ½ teaspoon kosher salt
• ¼ teaspoon dried thyme
• Olive oil, for searing

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, stir together the chili powder, garlic powder, cumin, paprika, oregano, brown sugar, salt, and thyme. This is your flavor-packed dry rub.
3. Pat the pork chops dry with paper towels. Coat both sides with the spice rub, pressing gently so it sticks well.
4. Heat a drizzle of olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the pork chops for about 2–3 minutes on each side until golden and crisp.
5. Transfer the skillet to the oven and bake for 8–12 minutes, depending on the thickness of your pork chops. Thicker ones may take a bit longer.
6. Remove the skillet from the oven and let the chops rest for 5 minutes before serving. This helps keep them juicy.

Notes

• Cast iron is your friend: It gives a gorgeous crust and even cooking. But any oven-safe skillet will do.
  
• Thinner chops (½ inch or less): Skip the oven and finish cooking right in the skillet, about 4 minutes per side.
  
• Check doneness: A meat thermometer is your best bet—aim for 145°F internal temp, then rest before slicing.
  
• Leftovers: Cool completely, slice, and refrigerate in an airtight container for up to 4 days. Great in wraps, salads, or tacos.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 356Total Fat 22gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 14gCholesterol 103mgSodium 297mgCarbohydrates 3gFiber 1gSugar 1gProtein 37g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts

These spice-rubbed pork chops are the definition of low effort, high reward. They’re quick, satisfying, and flavorful enough to feel special—even when you’re just trying to get dinner on the table after a long day.

If you’ve been wondering what to do with pork chops besides drowning them in sauce, this is your answer. Bold flavor, crispy sear, tender center. No fuss. Just good food.

Let me know if you try it—or if you tweak the spice mix to make it your own. I love hearing how others cook it up.

Try other Pork Chops recipes:

• Pork Chops and Peaches
• Pork Chop Boneless
• Pork Chops with Cabbage and Apples