Paprika Pork Chops

The other day, we found a great deal on some nice, thick bone-in pork chops, and we couldn’t resist. Normally, we make a sauce to go with our entrees, but for this one, we decided to keep everything simple and let the meat and seasonings stand on their own. The result was a juicy, tender, and flavourful pork chop!

We served this with an ill-fated attempt at twice baked potatoes (turned out more like potato chive soup stuffed potato skins) and steamed broccoli.

Time: 25 Minutes


  • Pork Chops (We used Bone-In, but Boneless would also work)
  • Paprika
  • Salt
  • Butter


  • Preheat your oven to 350 degrees F.
  • Remove your pork chops from the fridge, and trim any excess fat. Then, give the tops a little salt sprinkle. Add some paprika as well, and then press it into the meat with your hands so it sort of cakes on. Flip, and give the other side the same treatment.
  • Heat a cast iron pan (or other completely oven safe pan), and melt some butter in it.
  • When the butter is hot, add your pork chops, and let sear for about 3-4 minutes.
  • Flip, and sear for another 3-4 minutes.
  • Transfer your pan to the oven, and roast for about 15 minutes until your meat reaches an internal cooked temperature of 160 degrees F, as gauged by a meat thermometer.
  • Plate, devour, and enjoy!


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