Blackened Pork Chops Recipe 415

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.

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.

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.