Blackened Stuffed Pork Chops Recipes

SORTA BLACKENED CHILE-RUBBED PORK

Steps:

• Mix paprika, ancho chile powder, black pepper, and allspice together in a spice shaker or bowl.
• Place pork chops on a plate and coat both sides of chops with spice mixture. Sprinkle the remaining spice mixture onto the plate and pat the outsides of each chop into the spice mixture until entire chop is coated.
• Put coated pork chops in a resealable plastic bag and refrigerate for flavors to absorb into the pork chops, 4 to 12 hours.
• Heat oil in a skillet over medium-high heat. Place pork chops in the hot oil and reduce heat to medium; season with salt. Cook pork chops until partially blackened, 5 to 6 minutes per side.
• Transfer pork chops to a sheet of aluminum foil and wrap edges together creating a seal. Allow pork chops to "cook" from the residual heat inside the foil wrap, about 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Place pork chops on a serving plate and spoon residual juices in the foil over each chop.

CAJUN PORK CHOPS

Steps:

• Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops.
• In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 6 to 8 minutes per side.

BLACKENED PORK CHOPS RECIPE - (4.1/5)

Steps:

• Trim any excess fat from the pork chops. Melt the butter in a small bowl. Combine garlic powder, pepper, thyme, salt, onion powder, chili powder and oregano in another bowl. Begin to heat a large cast iron skillet on medium-high heat. Heat the skillet until it begins to smoke a little, about 8 minutes. Dip the pork chops into the butter and then rub the spice mixture onto them. Place the chops into the hot skillet. Cook until blackened, then turn them over, cooking until done. Total cooking time will be about ten minutes depending on the thickness of the meat and the temperature of the skillet.

BLACKENED STUFFED PORK CHOPS

Steps:

• For the stuffing
• Dice the bell peppers and onions. Saute the bell peppers and onions in garlic butter. Set aside to cool.
• Press extra water out of crabmeat and set aside. Combine crab meat, bell pepper and the rest of the ingredients, mix very well, set aside.
• For the sauce:
• Bring whipping cream and half-and-half to a boil. Add the asiago cheese, remove from heat.
• For the seasoning:
• Combine all ingredients in a container with a tight-fitting lid.
• Cut a pocket into the pork chop and stuff it with the pepper jack cheese and crab mix. Season with the blackening seasoning. Cook your pork chop any way you see fit.
• Serve with 5 ounces hot angle hair pasta. Place the bone end of the chop in the angel hair and cover with Asiago sauce.

BLUE MOONANDREG; BLACKENED PORK CHOPS

Steps:

• Description
• Spring is calling, and so is this amazing dish of blackened pork chops stuffed with andouille, mozzarella, and mascarpone, served with lemon-parsley tomatoes.
• Pairing
• Blue Moon® Spring Blonde Wheat Ale is brewed with orange and lemon peel for a little extra zing, which pairs perfectly with pork, sausage, and vegetables.
• Pre-heat the oven to 350 degrees F.
• To stuff the pork chop, insert a thin boning knife into the middle of the chop, starting by the bone. Use the knife to create a pocket, cutting horizontally.
• To make the stuffing, mix sausage, mozzarella, and mascarpone. Season with salt and pepper to taste.
• Using your fingers, stuff about 1/4 of stuffing into each chop. When finished, coat with blackening spice and refrigerate 30 minutes. In cast-iron pan with about 1/2 inch of oil in pan. Heat oil until smoking. Add chops, searing for about 1 minute on each side. Remove from heat and put on a baking sheet. Bake for 15 to 25 minutes until cheese is oozing and pork is medium. Let rest five minutes.
• While pork is cooking, dump oil from pan, then add tomatoes and lemon juice. Cook about five minutes over high heat until tomatoes are hot and blistering. Add butter then remove from heat. Add parsley to tomatoes, one chop on each plate and top with tomatoes.