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Foodgeek: |
Anonymous
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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18 (5 oz. each) pork chops (3/4-inch thick)
3/4 lb. unsalted butter, melted *
1 tbsp. salt
1 tbsp. plus 2 tsp. white pepper
1 tbsp. plus 3/4 tsp. black pepper
2-1/2 tsp. dry mustard
2-1/2 tsp. cayenne pepper
2 tsp. garlic powder
3/4 tsp. dried thyme leaves
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Directions:
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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.
Heat the serving plates in a 250°F 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, patting it in with your hands.
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. 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.
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Comments from Anonymous
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* The 3/4 pound (3 sticks) unsalted butter, must be kept melted and warm in the skillet.
Make sure you let the chops come to room remperature before blackening.
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.
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