Blackened Pork Chops or Lamb Chops

If you don’t have a commercial hood vent over your stove, this dish will set off your and your neighbors’ smoke alarms! It’s better to cook it outdoors on a gas grill or butane burner.


Makes 6 servings


5 tablespoons Chef Paul Prudhomme's Pork and Veal Magic®
1 stick unsalted butter, melted
18 (4-to-5-ounce) pork chops or lamb chops suitable for broiling, cut 1/2 to 3/4 inch thick (pork) or 1 to 1 1/2 inches thick (lamb)

How To Prepare

Heat a large cast-iron skillet over very high heat until it is extremely hot.

With a spoon spread a little of the butter on one side of the chops. Sprinkle with the Pork and Veal Magic® and place 3 or 4 of the chops in the heated skillet seasoned side down. Spread a little of the butter on the side of the chops that is facing up and sprinkle with the Pork and Veal Magic®. Cook, turning frequently until the they are done to your liking. about 3 or 4 minutes. (And don't be afraid to serve the pork chops pink in the middle; and the lamb chops are wonderful served rare or medium rare.) Repeat with remaining chops. Serve each fillet while piping hot.

Note: Because this method is simple, any variation will make a dramatic difference. Be sure the skillet is hot enough and absolutely dry. Be sure not to overseason - - the herbs and spices should highlight the taste rather than hide it. And you don't want to overcook the chops - - there's a big difference between blackened and burned. Avoid a burned, bitter taste by wiping out the skillet between batches.

Copyright © 1984 by Paul Prudhomme

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