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.

Related articles

• BBQ Pan-Seared Pork Chops
• Slow Cooked Pork Chop with Mushroom Gravy
• Pork Cutlet and Gravy
• garlic & brown sugar pork chops
• Buttermilk Marinated Pork Chops

Bacon Wrapped Pork Chops

Bacon wrapped chop with broccoli stuffed baked potato.

    One of the favorite cuts of pork at my house is the bacon wrapped prime fillet. It's a boneless chop, cut about 1/2-inch thick and wrapped in bacony goodness. I can catch it on sale every few weeks, which is a good thing. 

   Over the years, I've marinated these in a variety of sauces, gone plain with salt and pepper or have topped them with a variety of spice blends. To date, this is my favorite way to do this tasty pork chop. Yes, you can grill it, smoke it or put it in a casserole with stuffing on top, but a simple dry rub and less than 30 minutes in the oven is never a bad thing.

Bacon Wrapped Pork Chops
2 boneless bacon wrapped prime pork chops
2 tsp. of Smoky Dry Rub (below)
cracked black pepper

Sprinkle rub and pepper on pork chops. Store in plastic container and let set for 30 minutes to 1 day.

Preheat oven to 375 degrees. Spray 8x8x2 baking dish. Place chops in pan and cook for about 25 minutes. (Flipping after 15 minutes.) 

Remove and let set for 5-10 minutes while preparing plates and cleaning kitchen. 
Serves 2.

Smoky Dry Rub
2 1/2 T. paprika
2 T. garlic powder
1 T. onion powder
1 tsp. cumin
1 tsp. cayenne
1 T. oregano
1 tsp. thyme
1 tsp. pepper
1 T. kosher salt

(Note-can be used as a dry rub on any meat before grilling or as a spice additive to other dishes.)

Preparation -
Mix in small bowl and pour into container with tight fitting lid. Saves well in dry place.

Related articles

• Yummy Pork RIbs
• Thick-Cut Oven Baked Pork Chops
• Spicy Pulled Pork
• I think Sundays should be recipe Sunday... so here goes
• weekend feast & pork ribs recipe

Baby Back Ribs in the Slow Cooker

Photo courtesy of the Cooking Corner.

     When it's too hot to cook outside or too hot to heat up the oven, try using the slow cooker. I cooked baby backs that way and they came out very moist and tender without heating up the house and minimal fuss. It just takes a good dry rub and a little bit of moisture on the bottom.

Baby Back Ribs in the Slow Cooker
1 slab Baby Back Ribs, cut in sections, about the width of your hand or 3-4 rib bones
cracked black pepper
10 spice dry rub (below)
1/4 onion, sliced thin
1/4 cup liquid (beer or water)

Sprinkle ribs heavily with spices on both sides. Let set until needed.

Layer onion slices in bottom of slow cooker. Top with ribs, leaning on each other so that they're not flat on bottom. 

Pour liquid carefully down side of slow cooker, just to coat bottom for moisture.

Let cook on low for 6 hours.

10 Spice Dry Rub
2-1/2 T. paprika
2-1/2 tsp. black pepper
6 T. brown sugar
2-1/2 T. Kosher salt
1-1/4 tsp. celery salt
1 T. garlic powder 
2-1/2 T. cumin
2-1/2 T. chili powder
1-1/4 tsp. cayenne
2 T. dry mustard

In small bowl, mix all ingredients. Store in airtight container in dry place.

Related articles

• Baby back ribs ;0) ;o)
• GSI Baby Back Ribs
• Dr. Pepper Baby Back Ribs
• Kitchen Diaries: Slow-Cooked Baby Back Ribs
• My Best Slow Cooker BBQ Baby Back Ribs

Blackening Spice Rub

Photo courtesy of the Cooking Corner.

   My husband is a huge fan of salmon. It's not really one of my favorites, but if you "spice it up" enough, I'm fine with it. The way I like it best is blackened. It's like a Cajun spice rub that's heavy on the black cracked pepper. The name comes from the color of the meat after cooking on a hot cast iron skillet. The meat is brushed with butter and then coated in the seasoning. It can be used on fish, chicken or steaks.

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.

Related articles

• Cooking with Chef David- BBQ Ribs
• Blackened pork loin chop with pineapple salsa
• Vindaloo Curry
• BBQ Rub 1
• Creole Seasoning

Southern Grillin' Dry Rub

Pork shoulder coated in "Southern Grillin' Dry Rub."

   One of my favorite places in the kitchen is the spice rack. This is where the flavor is and adding some flavor is what a dry rub is all about. 
   The base ingredients to most dry rubs are paprika, salt and pepper. After that, the variations are boundless and that's where the fun begins.
  Spice blends and dry rubs are very easy to make at home. I save small glass jars for just the occasion. They store well for months. 

Southern Grillin' Dry Rub
1/4 cup paprika
2 T. cayenne pepper           
1 T. ground cumin          
2 T. Kosher salt                  
2 T. ground pepper          
2 T. light brown sugar (dark is OK, too)

Mix all ingredients in small bow with fork. Stir and break up brown sugar pieces until well blended. Store in airtight container.

(This spice blend was also good on baked home fries for a new twist.)

Related articles

• Best of Both Worlds Oven Baked Ribs (with Dry Rub Recipe)
• Cooking On The Couch: Dry Rubbed Chicken Wings
• Spatchcocked Chicken Rub
• Cola Braised BBQ Pork
• Give Your Barbeque More Flavor With a Texas Dry Rub

Spice Combinations

Oregano (Photo credit: Joi)

    One of my favorite things about cooking is the spices. I love the smell of them and the taste that they add to any dish. Spices are what really brings out the flavor in what you're cooking. Over the years, I've also found that this is one area that new cooks find confusing. 
    I was showing my daughter the basics of making spaghetti and after a sample taste, she commented that "It doesn't taste like yours." 
   My reply was,"What spices did you add?"
   I saw that "doe in the headlight look" and pulled out my collection of Italian spices. We added a little of each and considered the dish complete.
   One afternoon I got a call from one of my son's friends who was in the grocery store. He was shopping for spices and didn't know what basics to buy. It was cute, his comment was, "I want our food to taste like yours, with some flavor." So I recommended some basic spices that should be in any pantry - garlic and onion powders, chili powder, oregano and cumin. When you're just starting off, sometimes you can only buy a few at a time. 
   Recently I was looking at a Taste of Home magazine and they had a nice list of spice combinations. This way any dish that you're making, you can flavor up any way you want. As Emeril used to say, "Kick it up a notch."

Italian Flavors

basil

oregano

rosemary

thyme

garlic

Italian Seasoning

olive oil

Parmesan cheese

Mexican/Southwestern Flavors

cayenne

crushed red pepper flakes

dried oregano

fresh cilantro

ground cumin

paprika

taco seasoning mix

Greek/Mediterranean Flavors

basil

oregano

feta cheese

fresh mint

lemon juice

olive oil

Asian Flavors

brown sugar

chili sauce

garlic cloves

ground ginger or fresh gingerroot

hosin or plum sauce

soy sauce

American Comfort Food Flavors

canola oil

dill weed 

garlic powder

onion powder

mustard

sage

cheddar cheese

Worcestershire sauce

Related articles

• Spicy Oven Fries (judethefoodie.com)
• Variety is the spice of life! (primaltokyo.com)
• Mexican Pork Rub Spice (southtexasredneckcooker.com)
• Foodie Friday: 5 Fresh Herbs Worth Chopping (eating.health.com)

Ten Spice Dry Rub

Image via Wikipedia

     Smoked spare ribs are in the oven, wrapped in foil and heating up for Father's Day dinner. Hubby found a new dry rub recipe in one of the cooking magazines for me to try, but of course I had to alter the directions. I went on the conservative side with the brown sugar. I know there's a chemical breakdown going on with the sugar and the meat, but I didn't want it too sweet. We tried some of the dry rub sprinkled on warm fried potatoes and it was just right, a bit of heat, smoke and not too sweet. This is one we'll be using again.

Ten Spice Dry Rub
2-1/2 T. paprika
2-1/2 tsp. black pepper
6 T. light brown sugar
2-1/2 T. kosher salt
1-1/4 tsp. celery salt
1 T. garlic powder
2 T. dry mustard
2-1/2 T. cumin
2-1/2 T. chili powder
1-1/4 tsp. cayenne pepper

Combine all ingredients in small mixing bowl. Stir well; crumbling brown sugar with fingers if needed to make sure it's broken up and thoroughly combined. Store in airtight container. Saves for up to 6 months. Makes 1-1/4 cups.

Related articles

• Slow Smoked Pulled Pork Barbecue Recipe by the BBQ Pit Boys (bbqchannel.wordpress.com)
• Nothing says 'I love you, Dad' like homemade bacon (pbpulse.com)
• Smokin! - i (inkyarnandbeer.wordpress.com)
• Make your own grilling rub (pbpulse.com)
• imabonehead: Sunshine and Bones: Ribs with Big Daddy Rub (sunshineandbones.blogspot.com)

Beau Monde Seasoning

Image via Wikipedia

   I'm a real sucker for dips. I like chip dip, cheese balls and salsa - anything spread on something else.
   I have a recipe for a rye boat that calls for Beau Monde seasoning. Beau Monde is a type of seasoned  salt that gives a taste of celery to the recipe. It means beautiful world in French and used as a rub on steaks, roast, fish and poultry. Other uses include salad dressings, deviled eggs and to dress up a Bloody Mary.
   Once upon a time I had a bottle of this, but have since found the recipe. It is so much easier if these are already in your spice cabinet.

 Beau Monde Seasoning Salt
1 T. ground cloves 

1 1/4 tsp. ground cinnamon 

1 T. salt 

1 T. ground bay leaf 

1 T. ground allspice 

2 T. ground pepper 

1 T. ground white pepper 

1 tsp. ground nutmeg 

1 tsp. ground mace 

1 tsp. celery seed

In a small mixing bowl, mix together all ingredients. Pour into a tightly closed jar and store in a cool, dry place. Makes about 9 tablespoons.

Related articles

• Recipes: Tex-Mex Grilling Rub, Moroccan Grilling Rub and more (seattletimes.nwsource.com)
• Make your own grilling rub (pbpulse.com)

Roasted Garlic

Image via Wikipedia

Lately, I was lucky enough to come into an abundance of garlic. We're safe from the vampires for awhile. So one of the things I've always wanted to try was roasting it. On TV they make it look so easy - and it is! I did this other night and the whole kitchen smelled great. Roasting gives the garlic a much mellower flavor.

Roasted Garlic

Take two heads of whole garlic, peel loose paper away and cut tips off so that cloves are exposed. Place in aluminum foil and drizzle with olive oil. Sprinkle with kosher salt and ground pepper. Wrap in foil packet and bake in 400 oven for 45 minutes.

Uses - mashed potatoes, pasta dishes and marinating, or any other uses for cooked garlic.

Related articles

• Savory holiday entrees satisfy a crowd at any time of year (knoxnews.com)

Tex-Mex Spice

chili powder (Photo credit: megabeth)

    My friend Karl was sharing recipes with me lately and gave me a good hint on a New Mexico spice he uses in chili. While checking out another friend's cookbook that is on loan, I found a Tex-Mex rub that sounded similar. So last night I put together these spices and used as a rub on some country-style ribs. I coated the ribs really well in the spices and then browned them in oil before tossing in the crockpot. Smelled fabulous. Tonight we'll see if the taste is as good as the smell.

Tex-Mex Spice
1/4 cup chili powder
4 tsp. paprika
2 tsp. salt
1 tsp. black pepper
2 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. thyme
1/2 tsp. cayenne

Mix all ingredients in small bowl, then put in air tight container or jar. Use as a dry rub for grilled or broiled meats or add as a spice to flavor chili, soups, BBQ sauce or casseroles. Makes 1/2 cup.

Related articles

• Review: "The Tex-Mex Grill and Backyard Barbacoa Cookbook" (mysanantonio.com)
• Food: Spice and Everything Nice...The Savory Spice Shop Comes to Austin (austinist.com)

Smoky Dry Rub

Homemade Smoky Dry Rub

    I love spices. They fascinate me, always have - just ask my poor dad. As I was learning to cook I was always experimenting. Good thing my hubby has an adventurous spirit. 
    Now I've started growing my own herbs too, that really drives the kids wild, "Mom, what is the green stuff in the food?" Oh well.
    After being so excited at finding Emeril's Essence in one of the grocery stores, I searched and found the basic recipe. Then I started experimenting myself. (Oh yeah!) I think I've improved it - at least for the BBQ scene. Just a touch of cumin, then you have that smoky touch that's just so cool. See what you think.

Smoky Dry Rub
2 1/2 T. paprika
2 T. garlic powder
1 T. onion powder
1 tsp. cumin
1 tsp. cayenne
1 T. oregano
1 tsp. thyme
1 tsp. pepper
1 T. kosher salt

(Note-can be used as a dry rub on any meat before grilling or as a spice additive to other dishes.)

Preparation -
Mix in small bowl and pour into container with tight fitting lid. Saves well in dry place.

Related articles by Zemanta

• Whole30 Day 13 - Beef Fajitas (Recipe)
• Buy Online Barbeque Dry Rub Spices And Home Made Sausage Spices
• 2 Hour Back Ribs
• Paleo Pineapple Dry Rub Pork Ribs!

• Gourmet Grilling on a Budget (mint.com)
• Simple Seasonings: Baby Back Rib Rub (chicagoist.com)