Paprika-Rubbed Pork Chops
Updated Oct. 10, 2023
- Total Time
- 1 hour 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes, plus at least 1 hour’s marinating
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1tablespoon kosher salt
- 1tablespoon pimentón de la Vera or smoked paprika, plus more for dusting
- 2teaspoons granulated sugar
- ⅓teaspoon ground coriander
- A small pinch of ground cayenne
- 6boneless pork chops, cut ¾-inch thick (about 2 pounds)
- Olive oil, for drizzling and searing
- Lime wedges, for serving
For the Marinade
For the Chops
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
279 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 32 grams protein; 366 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Make the marinade: In a small bowl, stir together kosher salt, pimentón, sugar, coriander and cayenne.
- Step 2
Prepare the chops: Carefully sprinkle ½ teaspoon marinade over the surface of each chop. Repeat on the other side of the chops. Drizzle a little olive oil over each chop, and rub into the meat on both sides. Refrigerate for at least 1 hour or up to 2 days.
- Step 3
Just before cooking, bring chops to room temperature. In an oil-filmed cast-iron pan over medium-high heat, and working in batches to avoid crowding the pan, cook just until chops are lightly browned and firm to the touch, for about 2 minutes per side. Transfer to a serving platter and dust with more pimentón. Serve with lime wedges.
Private Notes
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Cooking Notes
Bill
What is with this fascination with specifying "kosher" salt? To wit, Morton's kosher has almost twice the amount of salt by weight as does Diamond Crystal in an equivalent volume, say, in a tablespoon. How often do the comments reflect this--as in: "Gee, this recipe is way too salty"? C'mon, NYT recipe writers. The chefs who develop the recipes printed herein surely know of this difference, whereas many home chefs don't. Give us a break and specify either by brand, or weight, or both!
jane
The dry rub was delicious. My chops were a little thinner and cooked in under 4 minutes. I deglazed the pan with a little white wine.
Sandy S
I cook this kind of pork chops often, but I do it sous vide, then sear them. I’m going to prepare them this way, then cook them sous vide, then sear them, as I always do. I’ll report back. (I buy a whole pork loin, cut off one two-pound roast, then cut the rest into chops, about an inch and a quarter each.)
Juliet
I would like to say something about "pimentón de la Vera". Pimentón is Spanish smoked paprika, and it comes in two varieties: Dulce (or mild) and Picante (or spicy). Since the recipe also calls for Cayenne pepper, I would recommend using the mild variety of Pimentón unless you like a lot of heat!
Joe M.
I follow the same recipe but with 1 1/2 or 2 inch chops. Sear on medium hit heat on both sides, then pop into a preheated 375-degree oven for 5 minutes. Check internal temperature and add another minute cook time if needed, then rest uncovered for 5 minutes. Juicy and tender!
Laura
Marinated with just the dry rub and no olive oil overnight. Added a little butter to the pan when cooking- turned out absolutely delicious.
Alistair
Way too much salt in the rub. Otherwise, not bad. Big squeeze of lime on the chops after cooking is critical.
Coolelle
Not if you're making pork chops. ;-)
Terry B.
I think the NYT usually specifies Diamond Crystal Kosher Salt, so that’s what I will use.
Maymom0207
Made this last night because I had everything on hand. I didn’t plan ahead so chops only marinated for about 30 minutes while I prepped the rest of supper. Still delicious. I will definitely make again and plan ahead for sufficient marinating time.
Jean21
Used three, 1.5" thick, +12 oz Iowa chops. Meant to cut the salt (DC kosher) in half, but lost my mind & ended up w/ full amount. The chops were not salty. Subbed ground chipotle for cayenne. Chops in refrigerator for 36 hours. Cooked as usual for that type of chop. Hot cast iron skillet a little oil seared both sides of chop. Finished in 400 oven until internal temp is 142, let chops rest. 4 adults & a 12 YO had his own chop, all loved them. Rest of rub to be used on chicken. Easy & Yum!
condiment queen
High payoff for the effort involved. Allows you to spend time on veggies and starches.
Brooksie
First time with this, so I followed instructions precisely. When I served it, my husband knew right off the chops were not done. I had no option save to put the chops back in the pan. I doubled the original 2 minutes per side and added a little more time. Did the trick ~ we loved them after to extra time. Pork is NOT something one eats RARE!
Name Lynda
This was really good! I used a thick chop so it took a bit longer, the taste and texture were just right. I have made this twice, and will do it again.
Jay Mac
Works great with chicken breasts.
Isabelle
Quick and easy to make. I'd change the amount of salt in the marinade to 1/2 tbsp and half the sugar to 1 tsp. I also added garlic powder. Finally while they chops were cooking in the pan I cracked black pepper on both sides.
ACBroker
Sadly, I read the notes after I had made the marindade and had it in the fridge. Everyone was 100% right about too much kosher salt. I'll use 1 tsp not 1 tbs next time. My chops were very thin but I wouldn't change regardless of thickness. I only marinated for one hour & they cooked up quick 2 minutes per side. I also finished in the oven at 375 and forgot about after having served up one. It didn't even wreck the rest. Served with mashed potatos and sauteed spinach. Forgot to dust it.
Tobey
This turned out fantastically great and will go into regular rotation. I used chops with a bit of bone because I wanted a juicy chop. That was an excellent choice! These were the first chops in decades that were not dry and awful. They were not sweet and turned out just great. I was surprise at how fast even bone in chops cooked - just needed a few minutes a side. I made diner-style home fries with potatoes, peppers, shallots afterwards with the pan drippings - superb! Highly recommended recipe.
Substitutes
I cooked mine in an air fryer/toaster oven. Easy and delicious but no crusty outside so, next time, will pan fry.
Mojoqe2
I am not afraid of salt, but this is too salty! Pretty much ruined the pork.
ACBroker
Oh no! I read this afterward I already followed the recipe and my chops are very, very thin. :(
Kate
Cooked this for my boyfriend and I and we both found it to be delicious, but too salty. We’ll be using a teaspoon of salt next time, not a tablespoon.
Sophia Lyons
We brined overnight in yogurt acid whey seasoned with sazón and salt, then followed recipe. Delicious and easy starting point. Ate the chops as sandwiches last night, will have them with beans and rice tonight.
Briarts
A dash of garlic to the rub adds a tad bit more dimension to the taste.
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