Blackened Creole Pork Chop

Heat a cast iron skillet over medium-high heat.

Slather the pork chops with clarified butter.

Sprinkle blackening seasoning on the pork chops.

Add a little paprika for color and a pinch of salt and black pepper.

Place the pork chops in the hot skillet without adding oil, just a dash to monitor the heat.

Rotate the skillet every 30 seconds while the pork chops sear for 2-3 minutes.

If the pork chops start curling, cut the fat cap with kitchen shears.

In a separate pan, add diced onion and bell pepper to make the gravy.

Cook the onion and bell pepper until they sweat down, then add minced garlic.

Season the mixture with Creole seasoning, Louisiana hot sauce, and Worcestershire sauce.

Pour in reduced sodium chicken broth to deglaze the pan and add a little water to help soften the vegetables.

Press in about three cloves of garlic.

Add whole tomatoes to the gravy, cutting them up with a serrated steak knife.

Use about half a can of tomatoes per chop, adding both cans for three chops.

Mix a teaspoon and a half of corn starch with the juice from one of the tomato cans.

Taste the gravy and adjust seasoning with more Creole seasoning and a little sugar to balance acidity.

Simmer the gravy for about 5 minutes until everything is well combined and flavors meld.

Finish the dish with a pinch of parsley and serve the pork chops with the gravy.

Equipment Needed

Spice Level:

Allergens