Cajun Grilled Pork

Boneless pork chops or tenderloin coated in a quick homemade Cajun rub of paprika, cayenne, sage, black pepper and seasoned salt, then grilled. Serves 4.

Dairy-freeKetoLow-carbHigh-proteinNo added sugar

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

Seared pork chops topped with a fresh herb relish
  • Prep 10 min
  • Cook 15 min
  • Total 25 min
  • Yield 4 servings
  • Heat 🌶🌶 Medium

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Print recipe

Five pantry spices are all it takes to give lean pork a smoky, peppery Cajun crust. Paprika provides color and a mild sweetness, cayenne and black pepper bring the heat, and sage adds an earthy note that goes especially well with pork.

The rub works on boneless center-cut loin chops, pork tenderloin or a small loin roast. Chops are on and off the grill in about 10 minutes, which makes this a fast weeknight dinner. Serve with corn on the cob, coleslaw or red beans and rice.

Ingredients

  • Boneless center-cut pork loin chops, pork tenderloin or a small pork loin roast (the rub covers about 1 1/2 to 2 pounds)
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons ground sage
  • 1 tablespoon paprika
  • 1/2 teaspoon black pepper

Instructions

  1. Heat the grill. Preheat the grill to medium-high heat and oil the grate.
  2. Mix the rub. In a small bowl, combine the seasoned salt, cayenne, sage, paprika and black pepper.
  3. Coat the pork. Pat the pork dry and coat it evenly on all sides with the spice mixture, pressing so it sticks.
  4. Grill. Grill until done. Boneless chops about 3/4 to 1 inch thick take about 4 to 6 minutes per side. A whole tenderloin takes about 18 to 25 minutes, turning every few minutes. Cook until the center reaches 145°F.
  5. Rest and serve. Let the pork rest for 3 to 5 minutes before slicing or serving.

Nutrition per serving (estimated)

320Calories
1 gCarbohydrates
<1 gFiber
0 gNet carbs
42 gProtein
16 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. The rub is written for 1 1/2 to 2 pounds of pork; we used 1 3/4 pounds of pork loin. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbHigh-proteinDairy-freeGrill and BBQBudget-friendlyNo added sugar

Tips

  • Make a double or triple batch of the rub and keep it in a jar. It is also good on chicken and shrimp.
  • For less heat, cut the cayenne to 1/4 teaspoon.
  • No grill? Cook chops in a hot cast-iron skillet with a little oil for about the same time.

Printable: safe cooking temperatures chart (PDF).

Questions about this recipe

What temperature should grilled pork chops be?
Cook pork chops to 145°F in the thickest part and let them rest for 3 minutes. They will be juicy with a faint blush of pink.
Is Cajun seasoning very spicy?
This blend has moderate heat from the cayenne. Adjust the cayenne up or down to suit your taste.
Can I use bone-in pork chops?
Yes. Bone-in chops take a few minutes longer per side. Check the temperature near, but not touching, the bone.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: an off-dry Riesling or Gewürztraminer, or a cold lager. Wine pairing guide

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Cooking a different size or thickness? See pork chop cooking times by thickness.

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