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Sorta Blackened Chile-Rubbed Pork

Rated as 4.2 out of 5 Stars
57k

"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."
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Ingredients

4 h 30 m servings 522
Original recipe yields 2 servings (2 pork chops)

Directions

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  1. Mix paprika, ancho chile powder, black pepper, and allspice together in a spice shaker or bowl.
  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. Put coated pork chops in a resealable plastic bag and refrigerate for flavors to absorb into the pork chops, 4 to 12 hours.
  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. 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. Place pork chops on a serving plate and spoon residual juices in the foil over each chop.

Footnotes

  • Cook's Note:
  • Each pork chop should be about 7 ounces.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 522 calories; 34.7 3.3 47.6 126 91 Full nutrition

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Reviews

Read all reviews 9
  1. 10 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 d...

Most helpful critical review

Felt like it was missing something. But didn't like it.

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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 d...

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...

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...

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 an...

Felt like it was missing something. But didn't like it.

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!!!

my hubby didn't care for this.

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 fre...

Followed the recipe & this is a winner. I did not make any corrections or additions. I'll be making this one again