Blackened Pork Chops
Simply prepared blackened pork chops are exploding with flavor. They can be cooked on the grill or in the oven.
Ingredients
For the Brine
- 6 Tablespoons salt
- 6 cups water
For the Pork Chops
- 2 pounds pork chops medium thickness recommended
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 2 teaspoons dry oregano
- ½-1 teaspoon cayenne pepper optional
- 2 teaspoons black pepper coarsley ground
- 2 teaspoons salt coarse recommended
- 1 Tablespoon vegetable oil
Instructions
For the Brine
- Dissolve salt in cool water.
- Submerge pork chops in brine solution, being sure to cover. A heavy plate may be set on top to prevent floating.
- Before seasoning remove pork chops from brine and pat dry with paper towels.
- Refrigerate brining chops for 2-4 hours.
For the Pork Chops
- Stir all spices and seasonings together in a small bowl or shake them together in a tightly closed bag.
- Brush each pork chop with oil on one side and then sprinkle with seasoning blend. Pat seasonings into pork chop with hands. Turn over and repeat on other side.
- Cook on a grill over medium high direct heat, turning once, using a meat thermometer to monitor temperature. They're safe to eat at 145 degrees, but that will be pink. If you prefer you can cook them to 155 degrees. Approximate cooking time is 5-6 minutes per side, but will vary with grill temperature and thickness of pork chops.
Notes
To cook in an oven use the same temperature guidance using a thermometer for accuracy. A cast iron skillet that has been lightly oiled and preheated 5-10 minutes is ideal. A 400 degree oven is recommended, but any temperature between 375 and 425 degrees is okay. Turn the pork chops after 5-6 minutes.
Brining pork chops is not necessary, but does give them extra tenderness and flavor.
The amount of salt can be cut back if needed for those sensitive to salt or on a salt-restricted diet.
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