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Sunday, January 26, 2014

Pan-Fried Blackened Pork Chops

Photo courtesy of the Cooking Corner.
     Pork chops, whether boneless or bone-in, are a common staple at our house. They are a versatile main dish that can be fried, baked, broiled or simmered in a slow cooker. The key is not over cooking them so that they are dry and tough.
     To add a new flavor to an old standby meat, try coating the chops in a blackened spice and frying them. The lightly coated crust adds an interesting new (Cajun) flavor and seals the juices inside. On a busy week night, this meal can be done in about 30 minutes.

Pan-Fried Blackened Pork Chops
4 sirloin cut bone-in pork chops
1/2 cup seasoned flour (something like Kentucky Kernel's or make your own*)
cracked black pepper
Kosher salt
3 T. blackening spice rub (see recipe below)
oil for frying


 

* to make your own seasoned flour, mix 1/2 tsp. each of the following - paprika, garlic powder and onion powder, 1/8 tsp. cayenne is optional.

In large skillet, heat about 2 T. vegetable oil.

Lay each pork chop on a plate and sprinkle with blackened spice rub.

Pour flour into a pie pan.  Place each pork chop in flour, turning to coat both sides of pork chop. (Pat flour mix into pork chop if needed.) Set aside to a plate and sprinkle with salt and pepper.

Place chops in heated oil and cook over medium low heat until golden brown, about 12-15 minutes per side. Don't move chops around too much in the pan while cooking, so that you can get a nice crust.

Serves 4.


Blackening Spice Rub

1 T. garlic powder
1 T. cracked black pepper
1/2 T. salt
2 tsp. cumin
2 tsp. onion powder
1 tsp. cayenne pepper
1 tsp. Italian seasoning
1 tsp. paprika
1/2 tsp. chili powder

Combine all the spices in a small bowl. Store in an airtight container. Makes about 1/2 cup.

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