Hello, this is Chef John from Foodwishes.com and today were doing a really nice chilly rub pork chop, somewhat but not quite blackened. And on the blog you read about the blackened food craze of the late 70’s, early 80’s everyone was blackening everything, smoke air was going off across the country and anyway you’ll read about on the site. To my nice spice shaker and I really love this little metal shakers here very cheap, pick up a few of those, I'm going to add a half a teaspoon of black pepper, a half a teaspoon of all spice, all right tow teaspoons of sweet paprika, by the way if your writing this down all the ingredients were one the website.
All right, so that’s sweet paprika and I'm also going to add some anchovy chilly powder, which is a really nice chilly powder. If you just buy generic chilly powder you don’t know what's in that, they could grind up anything that’s red. So I'm going to put two teaspoons of that in there, maybe that kind of quick. All right and I'm going to give that a little shake just to mixed up the peppers and the peppers and the peppers and the all spice. And what were going to do is were going to coat some beautiful center cut pork chops, boneless center cup pork chops with the spice rub. All right, so the amount I called for should just be the perfect amount to cover this. Now, were going to give it a nice thick layer on both sides. All right, so were going to pat that in a little bit with your tongs.
Now, when they say rub you—don’t have to use your hands, I mean keep your hands off the pork use your tongs. Were going to shake the rest on the other side, now ones that side is covered I had a little bit left in the shaker, so what I do is I just shook it on the plate, why, you're going to see in the second. I want the entire pork chop coated. So ones my shaker was empty and I took my tongs that’s right I just patted all the sides, top bottom, and left-right, with the excess spice mix. Now, by the way there is no salt in this yet, were going to salt this before we put them in a sauté pan. In fact I think I forgot to show that but you know how to put salt and stuff where you cook it in, do I have to show that every time, I probably should have.
But anyway, there is no salt in this, but I'm going to coat those pork chops you see that, perfectly coated now we could fry those just like that if you had to. But let's, let—by the way Ziploc feel free to hit the donation button because you did a commercial for your Ziploc bags. All right, you hear me Ziploc, put those in a Ziploc bag, load the Ziploc great product and I'm going to put that in the fridge for I don’t know four to 12 hours to really let that spice get into that pork a little bit. Not—you don’t have to, but you know do the night before the morning and cook them at night, it just helps. So in a hot sauté pan all right with about a tablespoon and a half of oil, I'm going to add just vegetables oil is fine, you can use olive oil if you wanted, and I just used regular canola, oil.
I'm going to sear this for about five minutes per side, now ones they went in; I turn them down to medium. Blackened doesn’t mean smoke out your kitchen and have built it up all the window and doors, okay. So five minutes on that side, I turn them over the heat to get on medium, see I use that nice thick sauté pan it really holds the heat. So when I start on high you know, it keeps the heat pretty well evenly distributed. So there is a close up, so that was five minutes per side see its somewhat but not quite blackened. Now, here is the real trick, five minutes per side those are not completely cooked. They're about I don’t know 60%, so the trick here were going to wrap them in foil, were going to set them aside for 10 minutes and the residual heat is going to finish cooking them to a perfect medium.
Now one not about the pan here its too black to make a pan sauce, but we don’t need to because 10 minutes later when I unwrapped those pork chops see all that beautiful natural juice that sit at the bottom its all flavored with the chilly and the all spice very delicious. By the way, just because there is all that juice at the bottom it doesn’t mean this are dried out, this rested nicely and a very moist inside. So there is plenty to spoon over two pork chops. Now again if you want yours cooked a little more, all right, maybe go six to seven minutes per side before you wrap it, that’s up to you. I like mine medium, but anyway that’s personal preference, I served it with some delicious corn, shitake and arugula sauté you saw that in another demo. And really nice combination, so there it is chilly rib pork, sort of blackened but not quite, smoke alarm did not go on. All the ingredients are on the site as usual and most importantly, enjoy.
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