Paprika-Rubbed Pork Chops Recipe (2024)

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!

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.

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.)

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!

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!

Marinated with just the dry rub and no olive oil overnight. Added a little butter to the pan when cooking- turned out absolutely delicious.

Way too much salt in the rub. Otherwise, not bad. Big squeeze of lime on the chops after cooking is critical.

Not if you're making pork chops. ;-)

High payoff for the effort involved. Allows you to spend time on veggies and starches.

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!

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.

Works great with chicken breasts.

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.

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.

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.

I cooked mine in an air fryer/toaster oven. Easy and delicious but no crusty outside so, next time, will pan fry.

I am not afraid of salt, but this is too salty! Pretty much ruined the pork.

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.

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.

A dash of garlic to the rub adds a tad bit more dimension to the taste.

Kids liked it but I didn’t get to try

Delicious and so easy - we used bone in pork chops for more flavor and made on a Big Green Egg but I’m sure the suggested technique will work for boneless. Def repeat

There is a third version of pimentón de la Vera, namely agrodolce, which would be perfectly suited for this recipe...