|Pan-Seared Blackened Pork Chops|
I've been making this recipe for Pan-Seared Blackened Pork Chops for the past couple years. It was the first time I made pork chops and the first time I made fresh green beans. It's an incredible easy meal and healthy meal to throw together. And there's a ton of flavor that won't leave you wondering.
The green beans almost steal the show from the pork chops they are so good. You have a little bit of the blackening mixture and olive oil left from the cooking the pork chops, then you add butter, garlic, and shallots. All that goodness, these green beans are easily some of the best green beans that I've ever had. These put canned green beans or Cracker Barrel green beans to serious shame.
This is an insanely easy recipe to remember. Nearly all the ingredients are in 2 Tbs increments! 2 Tbs of this and 2 Tbs of that... that's all you need to remember and the ingredient list and you are good to go. For the spices, I found that I don't use all of it so I save half right away to use at another time. Half the amount seems to be perfect for the coating.
This is a perfect weeknight dish to make. And absolutely do not forget to make the green beans!
Pan-Seared Blackened Pork Chops
Slightly adapted from G. Garvin "Make it Pure Simple"
16 oz. fresh green beans (I trimmed mine and cut them to 1-inch pieces)
2 Tbs garlic powder
2 Tbs onion powder
2 Tbs blackening spice
4 4-ounce boneless pork loin chops, cut 3/4 to 1 inch thick
2 Tbs olive oil
2 Tbs unsalted butter
2 Tbs chopped garlic
2 Tbs chopped shallots
In a large pot, bring water to a boil. Add green beans and cover. Cook 8-10 minutes or until beans are nearly crisp-tender. Drain. Place in a bowl of ice water to stop cooking. Drain again and set aside.
In a small bowl, combine garlic powder, onion powder, and blackening spice. Add salt to taste. (I actually saved half of this mixture to use for a second use at another time because you're not going to use all of it!) Pat pork dry with paper towels, then coat both sides of the pork chops with seasoning mixture.
In a large skillet, heat olive oil over meadium-high heat. Reduce heat to medium, then add pork chops. Cook 8-12 minutes or until done, turning once. Remove pork chops from the skillet to a plate. Cover with foil and set aside.
Drain skillet if there's a lot of oil or fat. Add butter to the skillet and heat over medium heat until the butter is melted. Add garlic and shallots. Saute 1-2 minutes until shallots are soft. Add green beans, then saute 4-5 minutes longer until beans are crisp-tender. Season with salt and pepper. Serve with the pork chops.
Makes 4 servings.