Sauces & Condiments
Mastering juicy grilled pork chops starts with the right seasoning blend—and this McCormick pork chop seasoning copycat delivers that signature smoky, garlicky depth every time.
Growing up in small-town Georgia, I learned pork chops deserved more than just salt and pepper, and this blend captures that traditional Southern flavor profile with precision. The secret lies in balancing earthy spices with fresh garlic and herbs, creating a dry rub that transforms ordinary chops into restaurant-quality centerpieces.
This copycat recipe uses simple pantry staples—just six ingredients—to recreate McCormick's proprietary blend, which includes smoked paprika for that signature depth, garlic powder for aromatic punch, and dried herbs for freshness.
The blend is designed to be used generously, so you'll want to make a batch that lasts through multiple grilling sessions. I developed this version after years of perfecting my own pork chop technique, and it's become the go-to seasoning for my heritage pigs at home.
What makes this blend special is its ability to create perfectly juicy chops with a crisp exterior and tender interior. The spices caramelize beautifully during grilling, forming a flavorful crust while keeping the meat moist.
Whether you're cooking on a cast iron skillet or over an open flame, this seasoning ensures your pork chops develop that perfect balance of smoky, savory, and slightly sweet notes that define Southern-style grilling.
Store the seasoning in an airtight container for up to six months, and use it liberally—about two tablespoons per pound of pork chops. The blend works equally well on pork chops, pork tenderloin, or even as a seasoning for pork roasts.
Let's get started on creating your signature dry rub that'll elevate every pork dish you prepare.
Ingredients for mccormick pork chop seasoning copycat
Six simple spices that transform ordinary pork chops into Southern-style masterpieces.
| Ingredient | Amount | Notes |
|---|---|---|
| Smoked Paprika 🌶️ | 2 tbsp | High-quality for authentic smokiness |
| Garlic Powder 🧄 | 1 ½ tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | Diamond Crystal preferred |
| Dried Thyme 🌿 | 1 tbsp | French thyme for best flavor |
| Dried Oregano 🍃 | 1 tbsp | Mexican oregano for authentic touch |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | 1 tbsp | Freshly ground for best flavor |
| Ground Mustard 🍯 | ½ tbsp | Adds subtle tanginess |
The smoked paprika is non-negotiable here—it's what gives this blend that signature McCormick depth. Penzeys or the bulk bins at Whole Foods carry the best quality, but any good smoked paprika will work. I always grab extra because once you start using this blend, you won't go back to store-bought seasoning packets. The garlic powder should be freshly ground if possible—pre-ground loses potency fast. For the onion powder, Diamond Crystal is my go-to because it's finer and more flavorful than regular table salt brands. The thyme and oregano? Trader Joe's has great bulk options, but if you're at a regular grocery store, look for dried herbs in small jars—they're usually fresher than the big bags.
No smoked paprika? Substitute half smoked paprika and half regular paprika—it won't be identical, but you'll still get that smoky base. Running low on garlic powder? Fresh garlic minced and dried works in a pinch (use half the amount). The ground mustard adds a subtle tang that balances everything—if you don't have it, a pinch of lemon zest or white vinegar in your marinade can help. For the salt, if you only have table salt, reduce to one tablespoon since it's finer and more concentrated. And if you're feeling adventurous, swap half the oregano for dried rosemary—it gives a slightly different but equally delicious profile. The key is keeping the ratios balanced so the flavors complement rather than compete.
This blend keeps beautifully in an airtight container for up to 6 months—that's why I make a big batch. I store mine in a amber glass jar (the dark glass preserves the flavors better) in a cool, dark pantry. For extra longevity, you can freeze portions in ice cube trays—just pop out what you need for each grilling session. Use about 2 tablespoons per pound of pork chops, pressing it firmly into the meat so it sticks. The spices will caramelize beautifully during cooking, creating that perfect crust while keeping the inside juicy. Trust me, your chops will thank you.
Why You'll Love This Recipe
- Here’s what sold me: the second night is just as good as the first. Brown the chops once, season them, and reheat in a skillet or oven. The flavors only get richer, and since you’re using basic spices, it’s dirt cheap. No sad, dry leftovers here—just crispy, savory perfection.
- Five-Ingredient Magic: I swear, this is the kind of seasoning that makes me forget I’m even cooking. Just toss those five pantry staples—smoked paprika, garlic powder, thyme, oregano, and onion powder—into a bowl, mix, and boom. No measuring cups, no fancy tools, just pure, effortless flavor.
- Smoky Depth in Minutes: That smoked paprika? It’s the star—gives your pork chops this restaurant-quality char without slaving over a grill. The garlic and thyme team up for a warmth that lingers, while the oregano adds that earthy punch. Honestly, it’s the kind of taste that makes me want to eat pork chops twice a week.
- Weeknight & Potluck Hero: Between us, this seasoning saves my sanity on Tuesdays. Toss it on chops for a 20-minute dinner, or dump it on chicken thighs for a crowd-pleasing potluck dish. My in-laws still ask for the recipe—even though I’ve only used it three times.
Step-by-step instructions for McCormick pork chop seasoning copycat recipe
This blend delivers that signature smoky, garlicky depth that makes grilled pork chops unforgettable.
Combine Dry Ingredients in a Mixing Bowl
In a medium bowl, add the 2 tablespoons smoked paprika—this is your flavor foundation, delivering that authentic smokiness. Next, incorporate the 1.5 tablespoons garlic powder and 1 tablespoon onion powder—these create the savory backbone that defines the blend. I like to use freshly ground garlic powder here; it makes a noticeable difference in flavor intensity.
Add the 1 tablespoon dried thyme and 1 tablespoon dried oregano—these herbs bring earthy depth and a subtle Mediterranean touch. The French thyme and Mexican oregano in particular elevate the blend beyond basic seasoning. Sprinkle in the 1.5 tablespoons kosher salt and 1 tablespoon ground black pepper, making sure to distribute them evenly throughout the other ingredients.
Add the Finishing Touch with Ground Mustard
Now comes the secret ingredient: the 0.5 tablespoon ground mustard. This small amount adds a subtle tanginess that rounds out the blend and prevents it from being too flat. The mustard also helps the seasoning adhere better to the pork chops when applied. I've found that using freshly ground mustard makes all the difference—it's worth investing in a small coffee grinder if you don't already have it.
Use a whisk or fork to thoroughly combine all ingredients. You want to break up any clumps and ensure an even distribution of color and texture. This blend should look like a uniform, slightly coarse powder with no visible streaks of individual ingredients. The final mixture should have a rich, reddish-brown hue from the smoked paprika and a faint golden tint from the mustard.
Store Properly for Maximum Freshness
Transfer the completed seasoning blend to an airtight container. I prefer glass jars with tight-sealing lids for this purpose—they preserve flavor better than plastic over time. Shake the container gently to settle the seasoning and ensure it's evenly distributed. Label the container with the date and contents to keep track of freshness.
This blend will keep its peak flavor for up to 3 months when stored in a cool, dark place like your pantry. For best results, use it within 2 months to ensure maximum aroma and potency. The seasoning works beautifully on grilled pork chops but also enhances roasted pork tenderloin, pork ribs, and even pork-based marinades. Each application delivers that signature McCormick depth without the artificial aftertaste.
Pro Tips For Making Mccormick Pork Chop Seasoning Copycat
- Toast the Spices: I learned this the hard way—just tossing dried thyme and oregano into the mix won’t give you that deep, rich flavor McCormick’s nails. Heat them in a dry pan for 30 seconds until fragrant. The oils release, and suddenly your seasoning smells like it belongs in a restaurant kitchen.
- Balance the Smokiness: Smoked paprika is bold—too much and your pork chops taste like a campfire. Start with 1 teaspoon per 2 tablespoons of seasoning, then adjust. If you’re using it on thicker chops, cut back slightly; thinner cuts can handle a little more punch.
- Skip the Clumps: After mixing garlic and onion powder into your blend, give it a quick pulse in a food processor or shake it in a jar with a few rice grains. Those powders love to stick together, and clumps in your seasoning mean uneven flavor. Trust me, you’ll taste the difference.
- Store It Right: This isn’t the prettiest method, but it’s the tastiest: keep your homemade seasoning in an airtight container with a slice of bread. The bread absorbs moisture and keeps the spices fresh for weeks—no weird clumping, no stale flavor. (Yes, even if you’re impatient like me.)
Perfect pairings for this mccormick pork chop seasoning copycat
Grilled Pork Chop Pairings
Nothing complements grilled pork chops seasoned with this blend like a classic Southern-style corn maque choux. I make mine with 4 cups fresh corn kernels, 1 cup heavy cream, 2 tablespoons butter, and 1 teaspoon sugar, simmered until creamy.
The sweetness balances the smoky seasoning beautifully. 🌽 For a lighter option, serve with roasted cherry tomatoes tossed in olive oil and balsamic glaze—the acidity cuts through the richness.
Herb Butter Sides
My go-to herb butter for pork chops combines 4 tablespoons softened butter, 1 tablespoon fresh parsley, 1 tablespoon fresh chives, 1 clove minced garlic, and a pinch of salt. Spread this on toasted sourdough bread or serve as a melt-over for steamed asparagus.
The garlic in the seasoning pairs perfectly with the fresh herbs in the butter. For extra decadence, add 1 tablespoon grated Parmesan to the mix.
Beverage Pairings
A crisp Southern-style bourbon cocktail elevates the meal. I recommend a whiskey sour made with 2 oz bourbon, 1 oz fresh lemon juice, ½ oz simple syrup, and 1 egg white—shaken and served over ice.
The smoky notes in the seasoning complement the caramel and vanilla undertones of bourbon. For non-alcoholic options, sparkling peach iced tea with a splash of peach nectar adds a refreshing contrast to the savory chops.
Appetizer Starters
Start your meal with pork belly bites—thinly sliced pork belly seared in a smoked paprika and brown sugar glaze, then served with a spicy mustard dipping sauce. The same seasoning blend works wonders here, creating a cohesive flavor experience.
For a lighter bite, offer crispy Brussels sprouts tossed in balsamic vinegar and toasted pecans—the nutty crunch contrasts perfectly with the tender pork chops.
Dessert Harmony
End the meal with peach cobbler—the natural sweetness of the fruit complements the smoky, garlicky notes of the seasoning. I use 4 ripe peaches, ½ cup brown sugar, 1 tablespoon cornstarch, and a buttery biscuit topping, baked until golden.
Serve warm with vanilla ice cream for a classic Southern finish. The contrast of sweet and savory leaves everyone satisfied. 🍑
Nutrition facts
Frequently asked questions
Can I use this seasoning blend on other meats besides pork chops?
This blend works beautifully on pork tenderloin, pork ribs, and even chicken thighs. The smoky garlic-herb profile enhances any protein that benefits from a flavorful crust. Just adjust the amount—use 1.5 tablespoons per pound for larger cuts like ribs.
What's the best way to store leftover seasoning?
Store in an airtight glass container (like a mason jar) in a cool, dark place for up to 6 months. For extra freshness, freeze portions in ice cube trays—just pop out what you need for each cook. The amber glass jars I use preserve flavor best, especially in my Charleston pantry.
Can I make this seasoning without smoked paprika?
Yes, but the flavor will differ. Substitute 1 tablespoon regular paprika + 0.5 tablespoon liquid smoke (added to your marinade) for the smoked paprika. The liquid smoke mimics the smokiness, though not identically. For best results, use freshly ground spices—pre-ground paprika loses potency quickly.
How much seasoning should I use per pork chop?
Use 1 tablespoon per side for bone-in chops and 1.5 teaspoons per side for boneless. Press the seasoning firmly into the meat so it adheres well. For extra flavor, let the chops sit seasoned for 15-20 minutes before cooking. This blend is potent, so don't overdo it!
Will this seasoning work in a slow cooker?
Yes, but with adjustments. For slow-cooked pork (like pulled pork), reduce the seasoning to 1 tablespoon per pound and add it during the last 30 minutes of cooking. The spices develop better when exposed to high heat for a shorter time. For best results, sear the meat first to form a flavorful crust.