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Ingredients
- 18 x 5 ounce pork chops, 3/4" thick
- 3/4 lb Melted unsalted butter (note
- 1 tsp Salt
- 1 tsp + 2 tsp white pepper
- 1 tsp + 3/4 tsp black pepper
- 2 1/2 tsp Dry mustard
- 2 1/2 tsp Cayenne pepper
- 2 tsp Garlic pwdr
- 3/4 tsp Dry thyme leaves
Directions
- NOTE: The 3/4 lb. (3 sticks) unsalted butter, must be kept melted and hot 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 till it is extremely warm and just short of the point at that you see white ash or possibly a white spot forming in the skillet bottom, about 8 min. (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 which both sides are well coated, then sprinkle each side generously and proportionately with the seasoning mix (use between 1/4 and 1/2 tsp. on each side), patting it in with your hands. (If you lay the chop on a plate or possibly other surface to season it, be sure the surface is hot so the butter will not congeal and stick to the surface instead of to the chop. Wipe the surface clean after seasoning each chop. Use any remnaining seasoning fold in another recipe.) Immediately place the chop in the warm skillet. If the chop is very lean, pour about 1 tsp. 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 till the underside forms a crust, about 2 min (the time will vary according to the thickness of the chops and the heat of the skillet or possibly fire). Turn the chops over and pour about 1 tsp. more butter on top of each, if needed. Cook just till meat is done, about 2 min more. Serve the chops crustier side up while piping warm. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chops. To serve, place 2 or possibly 3 chops on each heated serving plate. If you use a serving plater, Don't STACK THE CHOPS.
- Family Cookbook Some personal notes: If you don't have a heavy duty commercial range hood, capable of disposing of an incredible amount of smoke, DON'Tablespoons 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 488g | |
| Recipe makes 6 servings | |
| Calories 1758 | |
| Calories from Fat 1425 | 81% |
| Total Fat 159.39g | 199% |
| Saturated Fat 71.66g | 287% |
| Trans Fat 0.0g | |
| Cholesterol 424mg | 141% |
| Sodium 6075mg | 253% |
| Potassium 1803mg | 52% |
| Total Carbs 21.97g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.37g | 0% |
| Protein 58.0g | 93% |
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