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                           BLACKENED PORK CHOPS

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Main dish
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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
 


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