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Paprika Pork Chops


Paprika Pork Chops

Paprika Pork Chops

Photo © Molly Watson
A simple dusting of paprika and salt gives pork chops a little kick of flavor with minimal effort. Dedicated locavores should also know that paprika pairs particularly well with the more intense flavor of pastured pork. Different types of paprika (hot, smoked, sweet, bittersweet) will give the chops different flavor, so feel free to experiment.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 Paprika Prok Chops


  • 4 pork chops
  • 1 teaspoon paprika (I like to use smoked paprika in this recipe)
  • 1 teaspoon fine sea sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 Tablespoons vegetable or canola oil


  1. Rinse the pork chops and pat them thoroughly dry.
  2. In a small bowl combine the paprika, salt, and pepper.
  3. Sprinkle both sides of all the chops evenly with the spice mixture. Set aside the chops while you prepare the pan.
  4. Heat a large frying pan over medium high heat. Add the oil and heat until the oil shimmers. Add the pork chops – they should make a bright sizzling sound immediately. Cook, undisturbed, until well browned and the chops release from the pan of their own accord, about 4 minutes. Turn and repeat on the other side.
  5. Remove the chops from pan and let sit, covered loosely with foil, for about 10 minutes. Serve.

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