Pork Chop Seasoning Recipe

Name: Pork Chop Seasoning Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Ingredients: 2 tbsp brown sugar, packed; 2 tsp smoked paprika; 2 tsp garlic powder; 1 tsp onion powder; 2 tsp kosher salt; 1 tsp black pepper, coarsely ground; 1 tsp dried thyme; 1/4 tsp cayenne pepper; 4 chops (8 oz each) bone-in pork chops, about 1-inch thick; 1 tbsp olive oil; 2 tbsp unsalted butter

Two bone-in pork chops crusted with a paprika and brown sugar seasoning, seared in a cast iron skillet with a pat of butter melting on top. — Photo by Bia Metidieri on Pexels

Brown sugar caramelizes against the hot pan while smoked paprika, garlic, and onion powder build a savory crust, and a short dry-brine rest before cooking pulls the salt into the meat instead of just sitting on the surface, so the seasoning actually flavors the chop rather than falling off in the pan.

Prep: 10 min
Cook: 12 min
Total: 22 min
Servings: 4

Ingredients

Servings4

2 tbsp brown sugar, packed
2 tsp smoked paprika
2 tsp garlic powder
1 tsp onion powder
2 tsp kosher salt
1 tsp black pepper, coarsely ground
1 tsp dried thyme
1/4 tsp cayenne pepper
4 chops (8 oz each) bone-in pork chops, about 1-inch thick
1 tbsp olive oil
2 tbsp unsalted butter

Nutrition per serving

Calories: 619
Protein: 47g
Carbs: 10g
Fat: 43g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

1In a small bowl, whisk together the brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, dried thyme, and cayenne until no clumps of sugar remain.
2Pat the pork chops completely dry with paper towels, then rub the seasoning blend over both sides and the edges of each chop, pressing it into the meat.
3Set the chops on a plate or wire rack, uncovered, and let them sit at room temperature for 30-40 minutes (or refrigerate uncovered for up to 24 hours for a deeper cure).
4Heat the olive oil in a heavy skillet, cast iron works best, over medium-high heat until it shimmers.
5Add the chops without crowding the pan and sear for 4-5 minutes per side, undisturbed, until a deep brown crust forms.
6Add the butter to the pan, tilt it, and spoon the melted butter over the chops for the last minute of cooking.
7Cook until an instant-read thermometer inserted into the thickest part reads 140-145°F (60-63°C), then transfer the chops to a plate.USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
8Tent loosely with foil and let the chops rest for 5 minutes before serving; carryover heat will finish carrying the temperature to a safe 145°F (63°C).

How to Use a Meat Thermometer

Tips & variations

Double or triple the dry seasoning blend and store the extra in a small jar; it keeps well for up to 6 months and works on chicken thighs and pork tenderloin too.
For a spicier version, double the cayenne or add 1/2 teaspoon of chipotle powder in place of some of the smoked paprika.
Thin chops (under 3/4 inch) cook fast and are easy to overshoot; pull them a few degrees earlier and rely on the rest to finish them.
If oven-finishing thick chops, sear 2-3 minutes per side to build color, then transfer the skillet to a 400°F (205°C) oven for 6-8 minutes until they hit temperature.

Storage & reheating

Store the dry seasoning blend in an airtight container in a cool, dark cabinet for up to 6 months. Leftover cooked chops keep in a sealed container in the fridge for up to 4 days; reheat gently in a covered skillet over low heat with a splash of broth to keep them from drying out, or slice cold over a salad.

Tips from the Tulo kitchen

A wire rack set over a sheet pan during the rest lets air circulate around the chops so the surface dries slightly, which helps the crust form faster in the pan.
Bone-in chops stay juicier than boneless at the same internal temperature since the bone slows heat penetration near the center.

FAQ

What spices go into a good pork chop seasoning?

A reliable base is brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and a small amount of cayenne or chipotle for heat. The sugar helps the surface caramelize while the paprika and garlic build savory depth.

How far in advance can I season pork chops?

At least 30 minutes at room temperature, but seasoning them up to 24 hours ahead and refrigerating uncovered gives a stronger, more evenly distributed flavor since the salt has more time to work into the meat.

Do I need to brine the chops if I'm using this seasoning?

No. The salt in the rub acts as a quick dry brine on its own when it sits on the meat for 30 minutes or longer, so a separate wet brine isn't necessary unless the chops are very lean or thin.

What internal temperature is a pork chop safe to eat at?

145°F (63°C) measured at the thickest part, followed by a 3-minute rest, per USDA guidelines. Pulling the chop at 140-145°F and letting carryover heat finish the job keeps it from drying out.

Can this seasoning be used on boneless chops?

Yes, the blend works the same way, but boneless chops cook faster and dry out more easily, so reduce the sear time by 1-2 minutes per side and check the temperature earlier.