Blackened Pork Chops
Ingredients
12 each pork chop cut to 1/2-inch thick
1 Tbsp. salt
5 tsp. white pepper
4 tsp. black pepper
2 Tbsp. dry mustard
1 Tbsp. cayenne
1 Tbsp. garlic powder
3/4 tsp. ground thyme
3/4 pound unsalted butter melted
Cooking Instructions
Combine salt, black and white peppers, cayenne, dry mustard, garlic powder, and thyme in a paper bag-shake to mix well heat a cast iron skillet, past the smoking stage, until a small amount of white ash just begins to form in the center dip pork chop in butter, allowing excess to drip off. Place into paper bag and shake to coat evenly. Shake off excess and pat to set coating. Place pork chop into hot pan. Place a tsp. of butter on top (careful as it will flame up) Cook for 2 minutes. Turn, place another tsp. of butter on top, and cook another 2 minutes. Arrange in a single layer in a baking pan. Place into a 200 degree oven to keep warm. Repeat with remaining chops. Arrange onto heated serving plates. Serve hot.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)