Smoky Paprika Pork Chops
15min
30min
4
385
Chef's Note
For juicier pork chops, brine them for 30 minutes before cooking (in 4 cups water mixed with 1/4 cup salt). Just be sure to rinse and pat dry before applying the rub, and reduce the salt in the spice mixture to 1/2 teaspoon.
Tags
Ingredients
4 each bone-in pork chops (1-inch thick)
2 tablespoons smoked paprika
1 teaspoon garlic powder
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter
2 each garlic cloves, minced
1/4 cup chicken broth
1/2 each lemon, juiced
Instructions
- 1
Remove pork chops from refrigerator and let sit at room temperature for 15 minutes.
- 2
In a small bowl, mix 2 tablespoons smoked paprika, 1 teaspoon garlic powder, 1 tablespoon brown sugar, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 3
Pat pork chops dry with paper towels, then rub each chop thoroughly with the spice mixture on all sides.
- 4
Heat a large skillet over medium-high heat and add 2 tablespoons olive oil.
- 5
When oil is hot but not smoking, add the seasoned pork chops to the pan without overcrowding (cook in batches if needed).
- 6
Sear the pork chops for 4-5 minutes on each side until golden brown and internal temperature reaches 135°F (57°C).
- 7
Reduce heat to medium-low, add 2 tablespoons butter and 2 minced garlic cloves to the pan, and cook for 1 minute until fragrant.
- 8
Pour in 1/4 cup chicken broth and the juice of 1/2 lemon, scraping up any browned bits from the bottom of the pan.
- 9
Spoon the pan sauce over the pork chops and continue cooking for 2-3 more minutes until pork reaches 145°F (63°C).
- 10
Remove from heat and let the pork chops rest for 5 minutes before serving.
- 11
Serve each pork chop with a spoonful of the pan sauce drizzled over top.
Nutrition Information (per serving)
385
32g
6g
26g
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