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Blackened Pork Chops


18 5 oz pork chops, 3/4 thick
3/4 lb melted unsalted butter (note


1 tbsp salt
1 tbsp + 2 tsp white pepper
1 tbsp + 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

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


Servings: 6



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