Seasoned Pork Chops

"I invented these pork chops one day when I was feeling creative. They turned out to be a family favorite. And they are so incredibly easy to make. Sometimes I will use the same recipe on chicken as well."
photo by mommyluvs2cook photo by mommyluvs2cook
photo by mommyluvs2cook
photo by minaheidi photo by minaheidi
Ready In:




  • Lightly grease a large frying pan with non-stick spray. Heat the pan. Temperature will depend on the thickness of the chops. For thin chops use med-high heat. For thicker chops use medium heat.
  • Brush pork chops with vinegar and then brush with a thin coat of olive oil. Lightly sprinkle the pork chops with each of the seasonings. Flip and repeat on the other side.
  • Place in the frying pan until browned on one side (usually about 7-12 minutes). Flip and cook until other side is browned.
  • Enjoy!

Questions & Replies

  1. Other than the olive oil and vinegar it it say how much of the ingredients you use
  2. Delicious! I’ve made these a number of times since discovering the recipe. My husband loves them too! Question: do you have any idea of the nutritional value of one serving?


  1. I had ran out of my go-to Penzey's pork chop seasoning so I was on the hunt for something new. This was SO GOOD!! Everybody was raving over it and I'm so happy I now have a new go-to! Thanks :)
  2. This recipe was amazingly easy and produced a restaurant-quality dish! I omitted the onion powder (I didn't have it on hand) and used only a bit of cumin (not a cumin fan). I added crushed red pepper flakes and also used white pepper. I also added olive oil to the skillet 5-10 minutes into the frying process. I deglazed the skillet with white wine and drizzled it over the pork chops. My husband and I both thought this dish has amazing flavor --- this recipe is a keeper for us!
  3. Delish! I was looking for a new, easy and yummy way to cook up some pork loin chops and this is it! I went heavy on the vinegar and did my spices 2 to 1 with the onion and garlic powder being the 2 ratio. I deglazed the pan with some wine and was hoping for some leftovers, but they all got packed away into school lunches for tomorrow, so next time I'll have to make more!
  4. That is amazing that I got here just like Chef#614591! I am so happy that the first hit was a success! Wonderful chops! Thanks for sharing!
  5. I was in a hurry tonight for dinner and wanted to find something to jazz up pork chops that was quick and easy. I googled "seasoning for pork chops" and this recipe was one that came up. So I decided to try it. It was a hit!! It was quick and easy. I grilled it on the bbq and it turned out great. I had thicker chops but it worked just fine! It provided just enough spice to the meat without overpowering it....both my hubby and 13 yr-old son that it was great!! I did not add the white pepper this time, but for sure next time I will try it. I will be keeping this recipe on file. THANKS for a simple yet flavorful recipe!!


  1. I used this cooking technique: On high, heat a cast iron skillet really well, then add a little oil to the hot skillet. After the oil is heated, add the meat and sear on both sides - takes about a minute and a half each side. Lower the heat and cook the rest of the way through, flipping once midway. Let rest 5 minutes before serving. Did the same with turkey breast cutlets today, and they were delicious!



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