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!!
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 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!
My Bizzy Kitchen 