Blackened Pork Chops
September 03, 2021
"I really like this recipe. It's simple and spicy. Be sure to turn your fan on full blast! I didn't and set off my smoke alarm and had to keep doors and windows open for close to an hour to get rid of all of the smoke. lol."
- Serving Size: 1 (411.2 g)
- Calories 1006.3
- Total Fat - 77.2 g
- Saturated Fat - 39.4 g
- Cholesterol - 356.6 mg
- Sodium - 1405.3 mg
- Total Carbohydrate - 4.3 g
- Dietary Fiber - 1.5 g
- Sugars - 0.2 g
- Protein - 71.9 g
- Calcium - 97 mg
- Iron - 2.9 mg
- Vitamin C - 1.3 mg
- Thiamin - 1.7 mg
Combine salt, black and white peppers, cayenne, dry mustard, garlic powder, and thyme in a paper bag-shake to mix well.
Heat a cast iron skillet, past the smoking stage, until a small amount of white ash just begins to form in the center.
Dip pork chop in butter, allowing excess to drip off.
Place into paper bag and shake to coat evenly.
Shake off excess and pat to set coating.
Place pork chop into hot pan.
Place a teaspoon of butter on top (careful as it will flame up)
Cook for 2 minutes.
Turn, place another teaspoon of butter on top, and cook another 2 minutes.
Arrange in a single layer in a baking pan.
Place into a 200 degree oven to keep warm.
Repeat with remaining chops.
Arrange onto heated serving plates.
I cheat a bit. I just brush some melted butter on each chop and then press the blackening seasoning into it. I also cooked it a little longer since my chops were thick.
Tips & Variations
No special items needed.