Ingredients:

  • 4 Thick, Bone-In Pork Chops (1.5–2 inches thick)
  • 2 tablespoons Avocado Oil (or Grapeseed Oil)
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Brown Sugar (optional, for crust)
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder

Instructions:

  1. Pat the pork chops completely dry. In a small bowl, combine the smoked paprika, brown sugar (if using), salt, pepper, garlic powder, and onion powder. Rub the spice mixture generously all over the pork chops, ensuring full coverage.
  2. Preheat your oven to 400°F (200°C). Place a heavy, oven-safe skillet (preferably cast iron) over high heat and add the avocado oil. Once the oil is shimmering and slightly smoking (screaming hot), carefully place the seasoned pork chops into the pan. Sear for 2 to 3 minutes per side until a deep golden-brown crust develops.
  3. Immediately transfer the skillet to the preheated 400°F oven. Bake for 10–15 minutes. Use an instant-read thermometer and remove the pork chops when the internal temperature reaches 140°F (60°C). Do not overcook.
  4. Transfer the chops to a clean cutting board or plate. Tent loosely with foil and allow them to rest for 10 minutes. The carryover cooking will raise the temperature to the safe and juicy 145°F (63°C) threshold. Slice and serve immediately.