Recipe By Chef John
Rating
Published Sep 16th
Prep 10m Cook 10m Additional 4h 10m Ready In 4h 30m
Servings 2 pork chops Calories 522

This chile-rubbed pork chop video recipe is a kinder, gentler version of the ‘blackened’ cooking technique. We start on high heat, but cook the chops on medium, and then finish the cooking by wrapping the chops in foil. This produces a very moist chop, as the meat has time to ‘rest’ as it finishes cooking.

Recipe Ingredients

  • 2 teaspoons paprika
  • 2 teaspoons ancho chile powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground allspice
  • 2 (1 1/2 inches thick) pork chops
  • 1 ½ tablespoons vegetable oil
  • salt to taste

Cooking Directions

  1. 1 Mix paprika, ancho chile powder, black pepper, and allspice together in a spice shaker or bowl.
  2. 2 Place pork chops on a plate and coat both sides of chops with spice mixture. Sprinkle the remaining spice mixture onto the plate and pat the outsides of each chop into the spice mixture until entire chop is coated.
  3. 3 Put coated pork chops in a resealable plastic bag and refrigerate for flavors to absorb into the pork chops, 4 to 12 hours.
  4. 4 Heat oil in a skillet over medium-high heat. Place pork chops in the hot oil and reduce heat to medium; season with salt. Cook pork chops until partially blackened, 5 to 6 minutes per side.
  5. 5 Transfer pork chops to a sheet of aluminum foil and wrap edges together creating a seal. Allow pork chops to "cook" from the residual heat inside the foil wrap, about 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  6. 6 Place pork chops on a serving plate and spoon residual juices in the foil over each chop.

Nutrition Facts

  • Calories 522
  • Carbohydrate 3.3 g
  • Cholesterol 126 mg
  • Fat 34.7 g
  • Fiber 1.7 g
  • Protein 47.6 g
  • Saturated Fat 10.2 g
  • Sodium 91.3 mg
  • Sugar 0.2 g

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Chef's Notes

Each pork chop should be about 7 ounces.

Reviews

  1. Excellent made it as directed, was delicious!
  2. Absolutely fantastic! Will definitely make it again and again. Super simple recipe for thick chops. Fast cooking...with the result a delicious juicy wonderfully spicy piece of meat. Spot on as usual Chef John! Everybody loved them.
  3. These are really good. I didn't have ancho but substituted chipotle chile powder and it worked out well. I had my doubts about the allspice but it worked out well. The pork was flavorful and juicy. I liked it a lot.
  4. Felt like it was missing something. But didn't like it.
  5. My chops were only 1/2 inch so we reduced pan time to 3 minutes each side until 130 degrees and continued according to recipe directions. So delicious!!!
  6. Absolutely loved the rub. I used 1/2 smoked paprika and 1/2 sweet paprika. I thought the smoked paprika would go really well and it did. My chops were much smaller so obviously cooked them for a shorter time and by the time they were almost to the blackened state they were done so I didn't - Read more ...
  7. my hubby didn't care for this.
  8. This was awesome! My chops were really thick though and the 10 min was not enough time for resting. Normal thick chops would be perfect. My husband loved these and I kept the ingredients a s fret just to make him wonder out loud- "what am I tasting?" Great recipe- I would not change a - Read more ...
  9. I have to say that this one was probably the best pork I have ever eaten. The cooking method made the pork so moist and tender even my hubby ate every bite and he is not a big meat eater. Will def use this method again. BTW I cooked the pork in the pan to - Read more ...
  10. Followed the recipe & this is a winner. I did not make any corrections or additions. I'll be making this one again
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