Cooking Cajun Food - Blackened Pork Chops recipe

Recipe Categories : | Cajun | Pork | Recipe Index |

Ingredients :

• 18 x 5 oz pork chops, ¾" thick
• ¾ lb melted unsalted butter
  for seasoning mix :
• 1 tbsp salt
• 1 tbsp + 2 tspn white pepper
• 1 tbsp + ¾ tspn black pepper
• 2½ tspn dry mustard
• 2½ tspn cayenne pepper
• 2 tspn garlic powder
• ¾ tspn dried thyme leaves

Preparation and Cooking Instructions :

1. Combine the seasoning mix ingredients thoroughly in a medium-size bowl. Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 8 minutes. (The time will vary according to the intensity of the heat source.)
2. Heat the serving plates in a 250°F oven. Just before cooking each chop, dip it in the melted butter so that both sides are well coated, then sprinkle each side generously and evenly with the seasoning mix (use between ¼ and ½ teaspoon on each side), patting it in with your hands. (If you lay the chop on a plate or other surface to season it, be sure the surface is warm so the butter won't congeal and stick to the surface instead of to the chop. Wipe the surface clean after seasoning each chop. Use any remaining seasoning mix in another recipe.) Immediately place the chop in the hot skillet. If the chop is very lean, pour about 1 teaspoon butter on top. (Be careful, as the butter may flame up.) If you cook more than 1 chop at a time, place each chop in the skillet before buttering and seasoning another one.
3. Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes (the time will vary according to the thickness of the chops and the heat of the skillet or fire). Turn the chops over and pour about 1 teaspoon more butter on top of each, if needed. Cook just until meat is done, about 2 minutes more. Serve the chops crustier side up while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chops. To serve, place 2 or 3 chops on each heated serving plate. If you use a serving platter, DO NOT STACK THE CHOPS.
4. Cooks notes : The ¾ lb (3 sticks) unsalted butter, must be kept melted and warm in the skillet. Let the chops come to room temperature before blackening.

• Jambalaya, Crawfish Pie, Filé Gumbo: Cajun and Creole Cuisine
  
  
• Chef Prudhomme's Louisiana Kitchen
  
  
• Brennan's of Houston in Your Kitchen
  
  
• Soumas Heritage Creole Cookbook
  
  
• Gourmet Food - Meat, Game & Pates
  
  
• Gourmet Food - Salsas & Condiments
  
  
• Gourmet Food - Seasonings, Herbs & Spices