Blackened Pork Chops

Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chops. Serve the chops crustier side up while piping hot.

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On a busy week night this meal can be done in.

Blackened pork chops. Pat boneless pork chops with paper towels and place on a clean baking sheet. Rub mixture on each side of pork chops. In a large saute pan heat olive oil over medium heat.

Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining. Add pork chops and cook for 4-5 minutes per side or until cooked through. Turn the chops over and pour about 1 teaspoon more butter on top of each if needed.

Sprinkle with blackened seasoning. 23032021 About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy. Flip pork chops and brush with oil and season.

The lightly coated crust adds an interesting new Cajun flavor and seals the juices inside. Working in batches add pork chops to skillet and cook until blackened and an instant-read thermometer inserted in thickest. Cook just until meat is done about 2 minutes more.

In a small bowl combine paprika through cayenne pepper. 12012014 To add a new flavor to an old standby meat try coating the chops in a blackened spice and frying them. Cook just until meat is done about 2 minutes more.

Turn the chops over and pour about 1 teaspoon more butter on top of each if needed. To serve place 2 or 3 chops on each heated serving plate. Place pork chops.

Safety How YouTube works Test new features Press Copyright Contact us Creators. Brush with olive oil. Serve the chops crustier side up while piping hot.

10032020 How to Make Blackened Pork Chops. 12022019 Heat oil in a large cast-iron skillet over medium. Tenderize pork chops with a large tined fork.

If you use a serving plater DO NOT STACK THE CHOPS. Cook just until meat is done about 2 minutes more. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chops.

Preheat grill to 350. 27011996 Turn the chops over and pour about 1 teaspoon more butter on top of each if needed. Serve the chops crustier side up while piping hot.

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