Here's what
you need:
4 boneless pork chops (at least ¾ inch thick)
For the Blackening mixture:
2 tsp. chili powder
1 tsp. ground coriander
½ tsp. ground cumin
½ tsp. paprika
½ tsp. black pepper
¼ tsp. salt
1 tsp. vegetable oil
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For the salsa:
1 cup chopped pineapple (fresh or canned)
1 medium red or green bell pepper, diced
1 Tbsp. finely chopped red onion
1 Tbsp. lime juice
1 tsp. chili powder
½ jalapeño pepper, finely diced
1/8 tsp. ground cumin
½ tsp. cayenne
Salt and pepper
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Here's how to make it:
To prepare salsa, in a medium bowl combine pineapple, red bell pepper, onion, lime juice, chili powder, jalapeño pepper, cumin and cayenne. Season to taste with salt and pepper, set aside.
In a small bowl combine chili powder, coriander, cumin, paprika, salt and pepper and stir in vegetable oil.
Rub the mixture all over the chops. Heat a large skillet over medium high heat. Cook chops for 5 to 6 minutes, turning occasionally, until evenly blackened on both sides. Make sure chops are cooked through. You may finish in the oven if not cooked through internally.
Serve chops with the salsa.
Send
your questions and comments to me at chefjim@kitchenguy.biz |
