Pork chops, blackened
- 4 Servings
- 15mPrep Time
- 20mCook Time
- 35mReady In
Berkshire pork is meat from a pedigreed breed of black-coated swine prized for juiciness, flavor and tenderness. The breed is also known as kurobuta, Japanese for “black pork.” It is a deeper-hued, more heavily marbled pork than “the other white meat” widely promoted in recent years.
Ingredients
4 teaspoons salt 4 teaspoons paprika 3 teaspoons garlic powder 3 teaspoons freshly ground pepper 2-1/2 teaspoons onion powder 1-1/2 teaspoon cayenne pepper 1-1/2 teaspoon dried thyme, crumbled 1-1/2 teaspoon dried oregano, crumbled 4 12-ounce bone-in pork chops, frenched Cornbread sauce 1/4 cup chicken stock 2 tablespoons butter 1-1/2 cups whole milk 8 ounces prepared cornbread, broken into small pieces Salt and pepper to tasteDirections
- Combine the spices and dust generously on the pork chops.
- On a preheated, seasoned grill or a cast-iron frying pan, cook the pork chops roughly 8 minutes per side, depending on the thickness, to medium rare.
- Allow the meat to rest for at least 5 minute before serving.
- If desired, slice into a fan shape and serve over cornbread sauce.
Cornbread sauce
- In a saucepan, heat the stock, butter and milk until simmering, then add the cornbread and whisk together, if too thick add 1/4 more chicken stock.
- Once smooth, place in a blender and blend until very smooth.
- Season with salt and pepper. 2 cups.
