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
Savory Blackened Pork Chop
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Ingredients:
1/3 cup Blackening Seasoning (make your own or try Redfish Magic - Chef Paul Prudhomme, Muddy Creek Blacken Cajun Mix by Bruckens, ZATARAIN'S Blackened seasoning.)
4-6 pork chops
2 tablespoons olive oil
2 tablespoons butter
Directions:
Preheat the grill to medium 350 - 375 degrees F.
Trim any extra fat off the pork chop rinse clean and pat pork chops with paper towels.
Combine the olive out and melted butter and brush on both sides of pork chop.
Season the pork chop all over with the blackening seasoning
Place the seasoned pork chop directly over the heat or use teh sear burner on the grill if equiped
Sear pork chop for about 2 minutes on each side.
Move pork chops to indirect heat on the grill and cook until internal temperature reaches 145°, about 8-12 minutes. Cooking times will vary based on thickness of pork chop and if boneless or bone in chops
Remove pork chops and allow to rest 5 minutes before serving.
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!
Oven Roasted Blackened Pork Chops
This quick and easy recipe is great for any night of the week. It involves very little prep and you can have dinner ready in less than an hour.
Blackening Seasoning
1 ½ Tablespoons Paprika
1 teaspoon Kosher Salt
1 teaspoon Dried Thyme
1 teaspoon Onion Powder
¾ teaspoon Garlic Powder
½ teaspoon Black Pepper
½ teaspoon Dried Oregano
¼ teaspoon Sugar (optional
⅛ teaspoon Cayenne Pepper
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Cajun-style Blackened Pork Chops
New Orleans native Charlie Andrews demonstrates how to make Blackened pork chops. Blackening is a cooking technique that is associated with Cajun cuisine and popularized by the great Louisiana Chef Paul Prudhomme. It involves adding oil most commonly butter and seasonings on to both sides of any type of meat or seafood that has a flat surface and from there it is cooked in a very hot cast iron skillet, creating a flavorful brownish black char onto both sides of the meat and seafood. This recipe makes 4 to 6 pork chops. It's tender, juicy, flavorful and absolutely delicious. Hope you all will give this recipe a try.
Direct recipe link
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How to cook a pork chop #pork #porkchop #cooking
Pan Fried Pork Chops - Ultimate Cookery season 1 episode 1 | Almost Anything
How-To Cook Pork Chops? During This Video You Will Be Guided By The Best Chef You Will Ever Wish For; Gordon Ramsay.
This Video Is From Gordon Ramsay's Ultimate Cookery Show Season 1 Episode 1.
__++++Credit Goes To++++___
Produced By: Channel 4
Chef: Gordon Ramsay
Show: Ultimate Cookery By Gordon Ramsay Season 1
_++_LINKS_++_
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