TWO METHODS • BONE-IN CHOPS • 30 MINUTES
Cajun Pork Chops: Skillet and Oven Methods
Season 1-inch bone-in pork chops with Ragin' Cajun The Original Cajun Seasoning, then either sear them in a skillet or roast at 425°F. Whichever method you choose, stop at 145°F and rest the chops for at least 3 minutes.
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
- Yield
- 4 servings
Make the recipe
Ingredients
- 4 bone-in pork chops, about 1 inch thick
- 2 teaspoons Ragin' Cajun The Original Cajun Seasoning
- 1 tablespoon neutral cooking oil
- 1 tablespoon unsalted butter, optional
- Lemon wedges and chopped parsley, for serving, optional
Method
Prepare the chops
- Pat the pork chops dry. Season both sides evenly and let them stand while the skillet or oven heats.
- Choose one cooking method below. In either case, use an instant-read thermometer and rest the chops for at least 3 minutes after they reach 145°F.
Skillet method
- Heat the oil in a heavy skillet over medium-high. Add the chops and sear without moving for 3 to 4 minutes.
- Turn the chops, reduce the heat to medium and add the butter if using. Cook for another 3 to 6 minutes, checking the thickest part for 145°F.
Oven method
- Heat the oven to 425°F. Set the seasoned chops on a lightly oiled rimmed sheet pan.
- Roast for 12 to 18 minutes, depending on thickness, until the thickest part reaches 145°F. Rest for at least 3 minutes.
Choose skillet or oven
Choose the skillet when you want a deeper sear and can watch the chops closely. Start over medium-high heat, turn once, then lower the heat so the center can reach 145°F without scorching the seasoning.
Choose the oven when you want a more hands-off method or need to cook all 4 chops at once. Roast at 425°F and begin checking at the early end of the range.
Match the method to chop thickness
This recipe is written for 1-inch bone-in chops. Thin chops finish sooner; extra-thick chops may benefit from a skillet sear followed by a short oven finish. Use an instant-read thermometer, not the clock, to decide when they are done.
If your chops differ substantially from 1 inch, use the Cajun seasoning quantity guide to scale the seasoning by weight. Ragin' Cajun The Original Cajun Seasoning supplies the seasoning in both methods.
Rest, then build the plate
Rest the chops for at least 3 minutes after they reach 145°F. That pause is part of the safety guidance and gives you time to finish the sides.
Serve them with Cajun roasted potatoes, green beans or a spoonful of Cajun butter. The Cajun seasoning guide has more ways to build a plate around the blend.
Common questions
How long do 1-inch pork chops take?
Allow 3 to 4 minutes on the first skillet side plus 3 to 6 minutes after turning, or 12 to 18 minutes at 425°F. Equipment and thickness vary, so cook to 145°F and rest for at least 3 minutes.
Can I use boneless pork chops?
Yes, but boneless chops may finish sooner. Begin checking early and remove them at 145°F.
Can I sear the chops and finish them in the oven?
Yes. That approach is especially useful for chops thicker than 1 inch. Transfer an oven-safe skillet to a 425°F oven and cook to 145°F.
Why do pork chops need to rest?
USDA guidance calls for a rest of at least 3 minutes after whole pork cuts reach 145°F.
Can I season pork chops ahead?
For simple make-ahead prep, pat the chops dry and keep them covered in the refrigerator. Add the seasoning shortly before cooking.
Keep cooking
