The first culinary melted I can personally remember the craze was "blackened" the early eighties. Led by Paul Prudhomme, one of the first "celebrity" chefs of the country, it seemed that everyone was the coating while Cajun spices and cooked in pans in warm white cast until the dark. Now, this was a really delicious method IF done correctly at very high temperature, in a professional kitchen (which has powerful exhaust fans to remove the cloud of smoke that is invariably produced). The problem is that everyone was trying to make the blackened fish, pork, chicken and steak at home and the results vary greatly. intelligent home cooks done this outside on the barbecue and do OK. Many, however, tried to simulate it "looks great on TV" dish in the kitchen and the sound of smoke alarms sounded throughout the country. If fact, I have a conspiracy theory that the Chef Prudhomme was "on hold" corporate Smoke Alarm. Of course I can not prove this.
This video Chop Pork Chili-Rubbed recipe is a kinder, gentler version of the cooking technique "blackened". We begin to high heat, but cook the chops in the middle, then finish cooking chops by wrapping in foil. This produces a very wet chop, the meat has time to "rest" as it finishes cooking. Also, when you unpack boneless chops, there will be several tablespoons of the most wonderful natural juice (or juice for our French friends). Almost any mixture of spices will work with this technique to take this approach and make it your own. It was a great combination with sweet corn, arugula and Shiitake Stir Fry recipe we already displayed. Enjoy!
Ingredients:
2 boneless pork chops center-cut (about 7 ounces each, about 1 1/2 inch thick)
1 1/2 tbl vegetable oil
salt to taste
Spice Rub:
1 / 2 tsp black pepper
1/2 tsp all spices
2 teaspoon paprika
2 tsp ancho chili powder
cayenne to taste (optional)
