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
Blackened Pork Chops with Grilled Apples - Solo Stove GRILL Recipes
Have a little sweet with your grilled treat by cooking up this delicious Pork Chop recipe. Chef Mathew walks you through it step by step using the new Solo Stove Grill!
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.
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The Best Pork Chop You'll Ever Make (Restaurant-Quality) | Epicurious 101
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best pork chops you've ever had at home.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: JC Scruggs
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Debbie Wong
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio Engineer: Rachel Suffian
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Lauren Worona
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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
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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