Side Pannel
Blackened Pork Chops
Blackened Pork Chops
- Recipe Submitted by ADMIN on 09/26/2007
Category: United States, Meat, Main Dish
Ingredients List
- 18 5 oz pork chops, 3/4" thick
- 3/4 lb Melted unsalted butter (note
Directions
SEASONING MIX
1 tb Salt
1 tb + 2 tsp white pepper
1 tb + 3/4 tsp black pepper
2 1/2 ts Dry mustard
2 1/2 ts Cayenne pepper
2 ts Garlic powder
3/4 ts Dried thyme leaves
NOTE: The 3/4 pound (3 sticks) unsalted butter, must be kept melted and
warm in the skillet. Let the chops come to room remperature before
blackening. 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.)
Heat the serving plates in a 250F 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 1/4 and 1/2 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 remnaining 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.
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 plater, DO NOT STACK THE
CHOPS. From The Prudhome Family Cookbook Some personal notes: If you do not
have a heavy duty commercial range hood, capable of disposing of an
incredible amount of smoke, DON'T cook this inside. If you live in an
apartment, like I do, where your smoke detector is attached to a central
fire system, you will very quickly become well known to all your neighbors,
and your local firefighters. In all likelyhood you will also get to meet
your landlord. A good, 40,000 BTU to 50,000 BTU barbecue will do a good job
of providing sufficient heat. Be sure you have all your doors and windows
closed, and invite your neighbors to the barbecue. This method generates a
totally unbelievable amount of smoke.
However, the results are worth it. Whatever you are cooking by this
method, it is an entirely incredible taste experience. From Prudhomme
Family Cookbook
1 tb Salt
1 tb + 2 tsp white pepper
1 tb + 3/4 tsp black pepper
2 1/2 ts Dry mustard
2 1/2 ts Cayenne pepper
2 ts Garlic powder
3/4 ts Dried thyme leaves
NOTE: The 3/4 pound (3 sticks) unsalted butter, must be kept melted and
warm in the skillet. Let the chops come to room remperature before
blackening. 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.)
Heat the serving plates in a 250F 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 1/4 and 1/2 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 remnaining 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.
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 plater, DO NOT STACK THE
CHOPS. From The Prudhome Family Cookbook Some personal notes: If you do not
have a heavy duty commercial range hood, capable of disposing of an
incredible amount of smoke, DON'T cook this inside. If you live in an
apartment, like I do, where your smoke detector is attached to a central
fire system, you will very quickly become well known to all your neighbors,
and your local firefighters. In all likelyhood you will also get to meet
your landlord. A good, 40,000 BTU to 50,000 BTU barbecue will do a good job
of providing sufficient heat. Be sure you have all your doors and windows
closed, and invite your neighbors to the barbecue. This method generates a
totally unbelievable amount of smoke.
However, the results are worth it. Whatever you are cooking by this
method, it is an entirely incredible taste experience. From Prudhomme
Family Cookbook
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