I’ve been craving spicier food lately. Maybe its the year+ without sugar but I really like the heat. Also, all I had in the freezer was pork chops and we had a huge snow storm in the Northeast. So, enter blackened pork chops! The taste was really amazing and to my surprise the seasoning stayed on way better than when I made parmesan encrusted pork chops. After I cooked them, even used the same grease to cook the ingredients for my weekly breakfast quiche and it tasted divine!
Start by assembling the spices for the mix. You want to put them in a shallow container that can fit the whole pork chop. This is just one of my tupperware containers from Ikea but its the perfect size for the pork chops.
Next heat some bacon grease in a cast iron skillet. You really need to use cast iron if you want the crisp crust on the pork chops. Make sure the bacon grease is good and hot.
If you want to make sure they’re done, check them with a thermapen. If you weren’t aware, the new safe temp for pork is 145 degrees. The pork will also raise some after you take it off the grill and let it rest. I cooked these for a little longer to make sure they were done.
That’s it! Here’s one of the Blackened Pork Chops with some Spicy Bacon Cauliflower.
- Serves: 4
- Serving size: 1 Chop (210g)
- Calories: 341
- Fat: 15
- Carbohydrates: 4
- Fiber: 1
- Protein: 46
- 4 Pork Chops (842 g)
- 1 Tbsp Paprika
- 2 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ¼ tsp Cayenne Pepper
- 2 tsp Black Pepper
- ½ tsp Thyme Leaves
- ½ tsp Oregano Leaves
- 1 tsp Cumin
- 4 Tbsp Butter
- Assemble the spices and mix in a shallow, pork chop sized bowl
- Melt 4T of butter in another bowl
- Heat some bacon grease up in the skillet, make sure it is hot before you start
- Dip the chops in the butter, then coat with the spices, and put in the oil
- Cook for 3-5 minutes per side, don't touch the chops while cooking
- Flip once and cook on the other side until the temperature reaches 140-150 degrees depending on your liking