smokey chipotle pork chops

~smokey chipotle pork chops~

Throw together just a few ingredients, and you have smokey chipotle pork chops! Grill outdoors or throw them in you hot cast iron skillet!

Pork Chop Meals

Pork chops. Easy seasoning, easy prep, easier cooking.  What more do you want!  Then after they’re all done, clean up is simple. One skillet. I’ve used both a ‘grill’ cast iron skillet that gives the ‘stripes’ on the meat and just a plain cast iron. no stripes.

I like to slice these smokey chipotle pork chops at an angle and serve atop something yummmeeee. This is totally your choice.

Great Pork Chop Recipe

Think mashed taters, corn/kale combo like you see here, and, yes, there’s a recipe for this boho mixture, a turnip or cauliflower puree, black rice, sauteed onions and peppers, whatever.

Whole 30 Pork Chop Recipe

One place Ben and I love to dine is at our coffee table, so you’ll see the layout here. It’s a real ‘boho’ adventure complete with candles, napkins, wine, and a blazing fireplace!

Make it completely Whole 30 with your side dish like greens. Nothing better than pork n’ greens. Truly a Southern delight. 

Easy Pork Chop Recipes

Cooking pork chops doesn’t get any easier than this recipe. It’s all about the spice seasoning. 

Decide bone in or boneless. Choose your thickness. This will dictate how long you need to cook it. 

I’ve used both thick cut and thin cut chops. Each time, super delicious.

We had a few slices leftover and the next morning I did sunnyside up eggs with the pork. Oh, yeah, it was good!

~smokey chipotle pork chops~

~smokey chipotle pork chops~

smokey chipotle pork chops

Yield: 2 Servings


  • 1/2 tsp. chipotle chili pepper
  • 1 tsp. smoked paprika
  • 1/2 tsp. sea salt
  • 1/2 tsp. coarse ground pepper
  • 2 Tbl. Worcestershire sauce
  • 1 Tbl. extra virgin olive oil
  • 2 boneless thick pork chops. about 1.25 to 1.5 pounds


  1. In a small bowl, mix the chipotle, paprika, salt, pepper, Worcestershire sauce and olive oil.  Blend well.  
  2. Put the pork chops in a pie plate and cover with the sauce, flipping and coating all sides.  Refrigerate and marinade for about 30+ minutes.
  3. Coat a cast iron skillet well with cooking spray.  Turn heat to medium high and let it get hot.
  4. Put the pork chops in (do not crowd) and cook on each side about 4 minutes. The thickness of the chop will determine how long they are cooked. Internal temperature should be 145 for serving.
  5. Remove to a cutting board covered with parchment paper. Put a loose cover of parchment paper over the chops.
  6.  Deglaze the skillet with about 1/3 cup of water then pour this 'au jus' into a container for serving  with chop if desired.
  7. Cover  the chops with a lid and let rest about 5 minutes. Slice at an angle and serve.

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Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

~smokey chipotle pork chops~

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  1. Looks like a wonderful dinner Ally. I love the ease of the boneless pork chops. I will try your recipe as I usually gave some in the freezer from Costco. Scott and I often eat in our living room in front of the fire when it’s just us. It’s so cozy and fun. I have to be a bit careful though as my couch is white!

    1. Oh, I know that light colored sofa, Chris…ours is a light color, too, so I’m always holding my breadth…especially with red wine! I just love pork chops, and these are just so easy and deeeelish…you’re the best!! xoxo

  2. Yum! These pork chops look so good sitting atop that kale & corn combo! I love smoked paprika (guess that’s the Austrian in me). Looks like you hit it outta the park with this one. xo

    1. Helena…we’re so much alike…it’s all about simple and easy..I mean, why not! I always smile when I see you here!! Thank you!! xo

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