Mild Cajun Oven-Roasted Pork Chops

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 pork chops)
• Prep Time: 10 minutes
• Cook Time: 14–18 minutes
• Total Time: 25–30 minutes

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick, 8–10 oz each)
• 1 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp sweet paprika
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp brown sugar
• 1/2 tsp black pepper
• 1/8 tsp cayenne pepper (mild heat)
• 2 tbsp unsalted butter
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley (optional)

Do This

• 1) Heat oven to 425°F. Line a sheet pan; set a rack on top if you have one.
• 2) Pat chops very dry. Rub with 1 tbsp olive oil.
• 3) Mix Cajun spices; coat chops on all sides, including edges.
• 4) Roast on the rack/sheet pan for 12–15 minutes (1-inch chops) until 140°F in the thickest part.
• 5) Broil 1–2 minutes for deeper color (optional but great).
• 6) Rest 5 minutes to reach 145°F.
• 7) Melt butter with lemon juice; spoon over chops and finish with parsley.

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Why You’ll Love This Recipe

• Bold Cajun flavor without the burn: smoky, savory spices with just a gentle warmth.
• Juicy results: high-heat roasting plus a quick rest keeps pork chops tender.
• Weeknight-friendly: simple pantry spices and a fast cook time.
• Family-approved finish: a little butter and lemon make the seasoning taste bright and balanced.

Grocery List

• Produce: 1 lemon, fresh parsley (optional)
• Dairy: unsalted butter
• Meat: 4 bone-in pork chops (about 1 inch thick)
• Pantry: olive oil, smoked paprika, sweet paprika, kosher salt, garlic powder, onion powder, dried oregano, dried thyme, brown sugar, black pepper, cayenne pepper

Full Ingredients

Pork Chops

• 4 bone-in pork chops, about 1 inch thick (about 8–10 oz each)
• 1 tbsp olive oil

Mild Cajun Spice Blend (family-friendly heat)

• 2 tsp smoked paprika
• 1 tsp sweet paprika
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp brown sugar
• 1/2 tsp freshly ground black pepper
• 1/8 tsp cayenne pepper (keeps it mild; increase to 1/4 tsp for medium)

Butter-Lemon Finish (optional but recommended)

• 2 tbsp unsalted butter
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and set up your pan

Position a rack in the middle of the oven and preheat to 425°F. Line a rimmed sheet pan with foil for easier cleanup. If you have an oven-safe wire rack, set it on top of the sheet pan; this helps the hot air circulate so the chops roast evenly and develop better browning.

Step 2: Pat the pork chops dry for better browning

Use paper towels to pat the pork chops very dry on all sides. This small step makes a big difference: less surface moisture means better color and a more flavorful crust in the oven.

Step 3: Mix the mild Cajun seasoning

In a small bowl, combine 2 tsp smoked paprika, 1 tsp sweet paprika, 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp brown sugar, 1/2 tsp black pepper, and 1/8 tsp cayenne. Stir until the color looks uniform.

Step 4: Oil and season the chops thoroughly

Drizzle or brush 1 tbsp olive oil over the pork chops and rub it in on all sides. Sprinkle the Cajun spice blend evenly over the chops, then press it in gently so it adheres. Don’t forget the edges—seasoning the sides gives the chops a more well-rounded flavor.

Step 5: Roast to the right temperature (the secret to juicy chops)

Place the pork chops on the wire rack (or directly on the lined sheet pan if you don’t have a rack), leaving a little space between each piece.

Roast at 425°F for 12–15 minutes for 1-inch-thick chops, or until an instant-read thermometer inserted into the thickest part reads 140°F. (They will finish cooking during the rest.)

If your chops are thicker (about 1 1/2 inches), plan on 18–22 minutes, still aiming to pull them at 140°F.

Step 6: Optional broil for deeper color

For a darker, steakhouse-style crust, switch the oven to broil (high). Broil the chops for 1–2 minutes, watching closely so the spices don’t burn. This is quick, but it adds a lot of visual appeal and a toastier spice flavor.

Step 7: Rest, then add the butter-lemon finish

Transfer the pork chops to a plate and rest for 5 minutes. During this time, the temperature should rise to the safe finishing temp of 145°F, and the juices will redistribute so the meat stays moist when you slice.

While the chops rest, melt 2 tbsp unsalted butter (microwave for 20–30 seconds or melt in a small pan over low heat). Stir in 1 tbsp lemon juice. Spoon the butter-lemon mixture over the chops and sprinkle with 1 tbsp chopped parsley if using. Serve warm.

Pro Tips

• Use a thermometer: Pork chops go from juicy to dry quickly. Pull at 140°F, then rest to 145°F.
• Don’t skip drying the meat: A dry surface helps the spice rub toast instead of steaming.
• Rack = better roast: If you have a wire rack, use it so the bottom doesn’t get soggy.
• Broil carefully: Paprika can darken fast. Stay nearby and keep it to 1–2 minutes.
• Mild heat, still bold: The smoky paprika, herbs, garlic, and onion carry the flavor so you can keep cayenne low.

Variations

• Sheet-pan dinner: Add trimmed green beans or broccoli tossed with 1 tbsp olive oil and a pinch of salt to the pan. Roast alongside the chops (they’ll take about the same time).
• Boneless pork chops: Use chops about 3/4–1 inch thick. Start checking at 10 minutes and pull at 140°F.
• Slightly sweeter “BBQ-style” Cajun: Increase brown sugar to 1 tsp and brush with 1 tbsp honey during the last 2 minutes of roasting.

Storage & Make-Ahead

Store leftover pork chops in an airtight container in the refrigerator for up to 4 days. Reheat gently to avoid drying out: place in a baking dish with a splash of water or broth, cover with foil, and warm at 275°F for 12–18 minutes, or until heated through (about 130–140°F internally). The Cajun spice blend can be mixed up to 3 months ahead and stored in a sealed jar in a cool, dry pantry. Cooked chops can be frozen for up to 2 months; thaw overnight in the fridge before reheating.

Nutrition (per serving)

Approximate (based on 1 pork chop plus butter finish): Calories: 360; Protein: 33 g; Fat: 22 g; Carbohydrates: 4 g; Fiber: 1 g; Sugars: 2 g; Sodium: 640 mg.