Blackened goodness

So Tony was the chef tonight – blackened pork chops!  He found this recipe online for a blackened mix.  This is enough rub for 18 pork chops, so we made the whole batch to have on hand:

  • 1 tablespoon salt
  • 2 tablespoons white pepper
  • 1.5 tablespoons black pepper
  • 2.5 teaspoons dry mustard
  • 2.5 teaspoons cayenne pepper
  • 2 teaspoons garlic posder
  • 1 teaspoon Italian seasoning

If anyone has ever tried to cook blackened dishes inside I COMMEND YOU!  We’ve tried it before, and with the acrid smoke, even with the stove fan on high, and fans blowing, its a sneezing, wheezing mess!

Our solution – outdoors of course!  We have had this grill probably 3 years, and this is the first time we have actually used the side burner! 

Here is the assembly line – dip pork chops in melted butter, dip in blackened seasoning, put on white hot cast iron skillet – STAND BACK!

Our cast iron skillet was VERY HOT!  After first flip:

look how we sprinkled rosemary under the flame for extra flavor - just kidding! - those are pine needles!!

look how we sprinkled rosemary under the flame for extra flavor - just kidding! - those are pine needles!!

The end result – delicious!  This whole chop was 13.5 ounces, bone in, but I ate 4 ounces of the meat.

with 5 ounces Pam fried potatoes and side salad

with 5 ounces Pam fried potatoes and side salad AND red wine :O)

Oh, and to be fair, i did eat two bites of my daughter’s mozzarella stick.  She doesn’t like pork – where did I go wrong?!

STATS:

  • 1372 calories
  • 51 fat
  • 143 carbs
  • 27 fiber (nice!)
  • 75 protein

EXERCISE:

  • 15 minute walk 3.8 mph
  • 15 minute stair master
  • 5 minute abs
  • 5 minutes S T R E T C H I N G

Blood sugars:  Normal, except I was 69 before dinner and ate a few tortilla chips to bring it up a bit before dinner. 

Hope everyone had a great Friday!  See you at breakfast!

6 thoughts on “Blackened goodness

  1. Great post! And yes, awesome job with the fiber!

    What should the BP be at?

  2. Dang that’s a fire! These look awesome and I love the pine needles trick!

  3. Wow – they looked great! Were they tender?

    And, by the way, GOOD LUCK TOMORROW AT THE MARATHON!.

  4. Sharon:

    Normal blood sugars are between 80 and 120. Once I dip below 80, I just start to get fuzzy and shaky.

    Hey MIL!

    Yep, so tender and good! And my race tomorrow is only a 5K (3.2 miles) – I don’t think I could handle a race longer than that – and Hannah decided to do it with me!

  5. I am so impressed that you were able to stop after 4oz of meat! That chop looks so delicious. And cooking outside is such a good idea – I have given up on blackened dishes because the smoke alarm goes off every time.

  6. […] tonight my friends.  I used this dry rub and put the chicken in my cast iron enameled pot at lunch.  I had Hannah put it in the oven at 4:30 […]

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