*  Exported from  MasterCook  *
 
                            BLACKENED PORK CHOPS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cajun                            Main dish
                 Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   18                    5 oz pork chops, 3/4 thick
      3/4   lb           Melted unsalted butter (note
                         -----SEASONING MIX-----
    1       T            Salt
    1       T            + 2 tsp white pepper
    1       T            + 3/4 tsp black pepper
    2 1/2   t            Dry mustard
    2 1/2   t            Cayenne pepper
    2       t            Garlic powder
      3/4   t            Dried thyme leaves
 
   NOTE:  The 3/4 pound (3 sticks) unsalted butter, must
   be kept melted and warm 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 until it is
   extremely hot and just short of the point at which you
   see white ash or a white spot forming in the skillet
   bottom, about 8 minutes.  (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 that both sides are well coated, then sprinkle each
   side generously and evenly with the seasoning mix (use
   between 1/4 and 1/2 teaspoon on each side), patting it
   in with your hands.  (If you lay the chop on a plate
   or other surface to season it, be sure the surface is
   warm so the butter won't congeal and stick to the
   surface instead of to the chop.  Wipe the surface
   clean after seasoning each chop.  Use any remnaining
   seasoning mix in another recipe.)    Immediately place
   the chop in the hot skillet.  If the chop is very
   lean, pour about 1 teaspoon 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 until the
   underside forms a crust, about 2 minutes (the time
   will vary according to the thickness of the chops and
   the heat of the skillet or fire).  Turn the chops over
   and pour about 1 teaspoon more butter on top of each,
   if needed.  Cook just until meat is done, about 2
   minutes more.  Serve the chops crustier side up while
   piping hot.    Clean the skillet after cooking each
   batch and repeat the blackening procedure with the
   remaining chops.    To serve, place 2 or 3 chops on
   each heated serving plate.  If you use a serving
   plater, DO NOT STACK THE CHOPS. From The Prudhome
   Family Cookbook Some personal notes:  If you do not
   have a heavy duty commercial range hood, capable of
   disposing of an incredible amount of smoke, DON'T 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. From Prudhomme Family Cookbook
  
 
 
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