Friday, June 11, 2010

Blackened Pork Chops

Dave at My Year On The Grill (who is currently temporarily exiled grill-less in the Virgin Islands) has taunted me a few times with his blackened pork chops. While "blackened" does sound like a euphemism for "burned", Dave has explained that it the meat is not burned but rather it has a crust of charred spices.

I grabbed this recipe from Big Oven for a blackening spice. Then read a little bit more on blackened meat and fish at Dave's blog and a few other sources. They were all very similar so I gave it a shot.

Blackened Pork Chops
Blatantly stolen from...errrr....inspired by My Year On The Grill

3 ea pork chop, 1" thick, boneless, trimmed
1/2 Tbsp paprika
1 1/4 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/4 to 1/2 tsp black pepper
1/4 to 1/2 tsp white pepper
1/4 tsp thyme, ground
1/4 tsp oregano, ground
1/4 tsp celery seed

Almost every source I read mentioned the use of a searing hot cast iron pan for cooking these. I knew this was a job for my Craycort cast iron griddle insert.

I let the griddle get very hot in a 400f Egg that had already been burning for 2 hours. I then brushed each chop with hot melted butter (heat is the key) and then layered heavily with the rub. I placed them on the searing griddle, topped with a splash of more butter, and let them go for 2-3 minutes.

I flipped them and repeated the butter splash. The article did warn about possible flame ups from the butter...
I'll be honest, the flare up was much smaller. I did this one on purpose for effect and the camera :)

After two more minutes these chops had a perfectly charred crust on both sides. I quickly converted the grill to indirect heat by putting a grid extender over a 1/2 steam pan. I roasted them at 350f until they hit 145f internal.

I was worried how that crust was going to taste. I like a little char on my steaks, burgers and thinly sliced flank steaks, but this was something else. If it was all just char it was going to be bitter. But I trusted what Dave said.

I was so surprised when I tasted my first slice. There was nothing that resembled burned meat about the texture or taste. It was like Dave said it was, an intensely flavorful crust of spices wrapped around juicy, tender meat. I just wanted to eat the whole thing right there at the cutting board.

But that would have been overlooking the perfect side dish that I prepared for my FIRE DAY FRIDAY post over at Our Krazy Kitchen, red beans and rice.

This was a definite favorite dinner of mine, even if we did eat at 10pm last night.

Don't forget, Sunday is the deadline for entering my June giveaway, an autographed copy of Chris Lilly's book (see the side bar for details and to enter).

Cajun Blackened Spice Mix And Blackened Fish

20 comments:

  1. Great looking chops. The beans and rice don't look too bad either. I am equally excited to see another addition I will have to make to my egg, the griddle insert. Also thanks for all the tips.

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  2. I love to order my steaks and chops this way, and also cook them 'char' as you call them blackened, YUM!

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  3. Next time I burn something, I am going to tell my husband it is blackened not burned. I have been finding myself distracted by blogging, causing things to cook a little longer than I like. When my husband would question me I would tell him it was caramelized. Now I have a new term to use on him. Thanks!

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  4. Looks like a perfect blackening job from here - I can almost taste them. Your Egg sure is a flexible machine, I can see why you like it.

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  5. It's just amazing to think that black char doesn't taste like "char". I think I'll leave this to the professionals and hopefully find a restaurant that knows what they're doing. Fabulous meal Chris. Love the staged flare up! ;-)

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  6. I went through my blackening stage- still like the effect on fish the best!

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  7. These look awesome! Can't wait to try them out :)

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  8. Whoop whoop... Welcome to the club!

    Like BD says, it is a great way to cook thin fish, but these look terrific. I wish i had the right tools to cook them on the grill. You know you are ruined now for proper blackened food. When you order it at a restaurant and it comes seasoned with Cajun spices, and no charred crust of spices, you will spend 15 minutes explaining the difference to your wife while she rolls her eyes.

    If you ever get down to Paul prudhome's restaurant in New Orleans, ask for the table that looks in on the kitchen... They have a line of 6 pans to blacken redfish in a row. Quite a sight when all 6 pans are flairing up at once.

    Glad it worked so well, and thanks for the shout outs

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  9. I never used this technique, although I've eaten blackened chicken at restaurants. It never looked like this. It really does look burnt. You did a fantastic job on them! I'm totally inspired but not sure I can pull it off...

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  10. I'm beginning to think it's not fair for you to post all of these grilling recipes if you are not going to come over here with your big green egg and provide me with a grill. And some blackened pork chops. Because right now I'm getting closer and closer to lighting one of the burners on my stove and "grilling" on there. Recipe. For. Disaster.

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  11. Blackened is wonderful when done just right. Looks like you did a perfect job Chris, but of course that doesn't surprise me :-)

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  12. I love your divided grill. Pork chops blackened or not rule.

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  13. Been reading your blog for a couple weeks now. I love meat and this really got my attention. Nice work. Drew -- GrubologyBlog.com

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  14. Pork and beans - can't get much better. I think the whole meal looks awesome.

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  15. Fabulous! I would definitely love to sink my teeth into one of these chops.

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  16. I love blackened anything -- with catfish being my favorite.

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  17. Chris, my hat is off to you, you achieved blackened perfection. I have seen a few bloggers try to blacken fish, meat, etc., lately and finally - you did it right!

    I would defintiely fight someone for one of those chops - lol!

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  18. HotSauceDaily and I cooked these Sunday. Blown away by the flavor, juiciness, and tenderness. Winner!

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  19. Did these on Tues night on my "big steel Keg" (a bge knockoff - don't hate me cuz i'm a smart shopper). got rave reviews!! Thanks for the post.

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