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a plate with blackened pork chops and peach cucumber salsa, rice, and a side salad

Blackened Pork Chops with Fresh Peach Cucumber Salsa

Course: Main Course
Cuisine: Cajun
Keyword: blackened pork chops, cajun recipe, peach and cucumber salsa
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting Time: 30 minutes
Servings: 2 servings
Calories:
This is a wonderful savory summer pork chop recipe with a sweet and refreshing salsa
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Equipment

Ingredients

Pork Chops

  • 2 pork chops bone-in or boneless
  • 3 tbsp olive oil - divided
  • 2 tbsp blackening rub

Peach Cucumber Salsa

  • 1 ripe peach, diced
  • 1/2 cucumber, seed and diced
  • 1/2 Jalapeno pepper, seeded and finely diced
  • 1 handful of cilantro, chopped
  • drizzle of olive oil
  • 1/2 lime, juiced
  • salt and pepper to taste

Blackening Rub (Cajun Seasoning)

  • 3 tbsp paprika
  • 1 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dried thyme
  • 1 tsp cayenne pepper
  • 1 tbsp Redmonds Real Salt
  • 1 tsp black pepper

Instructions

Rub

  • Add all the rub ingredients together. This recipe makes enough to use for more than just this recipe. Store in an airtight container.

Salsa

  • Mix all the salsa ingredient together in a container, cover and put in refrigerator to cool.

Pork Chops

  • Brush with 1 tbsp of oil olive or enough to coat both sides of each chop. Then sprinkle 1-2 tablespoons of rub on the chops and press into all sides.
  • Let the chops sit for 30 minutes at room temperature.

Cook Pork Chops

  • Heat a skillet and 2 tablespoons of olive oil over medium-high heat and add pork chops, searing on both sides then turning the heat down to medium and cook until cooked through. The internal temperature should be 145°.
  • Let sit 5 minutes before serving with salsa either on top or on the side.

Notes

If you want the rub to be less spicy you can cut down on the cayenne pepper and black pepper. 
You can substitute peaches with mango.