How To make Blackened Pork Chops
18 5 oz pork chops, 3/4" thick
3/4 lb Melted unsalted butter (note
SEASONING MIX:
1 T Salt
1 T + 2 tsp white pepper
1 T + 3/4 tsp black pepper
2 1/2 t Dry mustard
2 1/2 t Cayenne pepper
2 t Garlic powder
3/4 t 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
How To make Blackened Pork Chops's Videos
Creole Blackened Pork Chops!
Southern Fried Pork Chops Recipe + Pan Gravy
These fried pork chops come together in minutes and are served up with a simple delicious pan-gravy for the perfect weeknight meal. You will already have most of the ingredients for this recipe already in your food pantry.
Fried pork chops are a Southern classic consisting of thin-cut bone-in pork chops that are coated in egg wash, dredged in seasoned flour, and then fried until golden brown. They are very easy to make and are delicious when cooked correctly. Don’t worry I show you in my video the perfect cook times to ensure they are tender and juicy.
While fried pork chops are great served up by themselves, I prefer to add a simple pan-gravy to the mix to help keep them moist and flavorful. I highly recommend making my sauce which only takes an additional 3-4 minutes to make.
PRINT OUT THE RECIPE AT:
Ingredients for this recipe:
For the Pork Chops:
• 2 large eggs
• ½ cup buttermilk
• 1 cup all-purpose flour
• ¼ cup corn starch
• 1 tablespoon garlic granules
• 1 tablespoon onion granules
• ½ teaspoon ground cayenne pepper
• 2 teaspoons salt
• ¼ teaspoon ground black pepper
• 1/3 cup oil for frying
• ¼ cup lard
• 6 5–6-ounce bone-in pork chops
• salt and pepper to taste
For the Pan Gravy:
• 1 peeled and small diced shallot
• 2 finely minced garlic cloves
• 2 tablespoons all-purpose flour
• 2 cups beef stock
• salt and pepper to taste
How to Cook A Thick Cut Pork Chop
Juicy thick cut pork chops are simple to prepare and the result can rival any traditional steak. Making a perfect pork chop is completely easy.
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✅Ingredients
• 4 thick cut pork chops
• olive oil
• salt
• pepper
✅Instructions
00:06 - How to buy thick cut pork chops
1️⃣ 00:30 - Rub about a tablespoon of olive oil over each of your pork chops. Season all sides generously with salt. Pork needs a heavy amount of salt to bring out the flavor. Salt with a heavy hand when it comes to a thick pork chop. Season lightly with freshly ground pepper as well.
2️⃣ 01:36 - Heat an oven-safe heavy skillet over high heat. Preheat an oven to 400 degrees.
3️⃣ 01:50 - Sear the pork chops for 2 minutes on each side.
4️⃣ 02:03 - Transfer skillet immediately to the oven and cook until the internal temperature of the chop reaches 145 degrees, about 15 minutes.
5️⃣ 02:26 - Let rest 5 to 10 minutes before serving.
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Cooking with The Kings: Blackened Porkchops
Mike and Carleen King are back with another fabulous Carmi Soulfood recipe!
In this demonstration, you'll learn how to prepare blackened pork chops using easy step instructions and Carmi's savory seasonings; adding a kick to your family meal!
Find us online at CarmiSoulfood.com today!