Tuesday, 29 November 2011

Blackened Pork Chops with Mushroom Gravy

I sent Chris grocery shopping the other day, and he came back with these amazing pork chops. Just look at them: lean, fresh, and beautiful. I decided to try a new technique (it's not really a "new" technique, but it is new to me) which is basically covering the meat in spices and seared it on high until the spices turn completely black and looks burnt. Don't worry, you won't be burning anything other than the spices, although you might set off the fire alarm like I did.
Does anyone else get joy from looking at these pieces of meat?

The spice rub is simple:
1 tbsp cumin
2 tsp pepper
1 tsp sweet Hungarian paprika
1tsp hot Hungarian paprika
1 tsp cayenne 
1tsp all spice
1/2 tsp curry powder

I got 2 little packs of paprika from Budapest and it was totally worth it because they have such a nice, smoky flavour. I'm just trying to be all fancy with my Hungarian paprikas but you can use any regular paprika.

Sprinkle the spice all over the meat and press it in a little. There's no salt at this point so you can let it sit and marinate for 4-5 hours. I was in a hurry to feed someone so I left that part out. 

Sprinkle with salt right before you want to cook it. When you're ready, start on high heat and sear the pork for 2 minutes, then turn it down to medium high for another 5 minutes. Do it on both sides. You have to watch it pretty closely cause it may blacken more quickly than you expect. I had to turn my heat way down when my house got completely filled with smoke and the alarm went off :(

Transfer the pork chops to a piece of aluminum foil and wrap them up tightly. Leave it for 10 minutes to finish cooking in the aluminum foil. After the 10 minutes, there should be plenty of juices in the parcel to make a nice gravy. I made a mushroom gravy just to add a bit more flavour to the pork. It's pretty straight forward. Saute the mushrooms in 2 tbsps of butter until they start to brown. Add in 2 tbsps flour and cook for another minute. Next, pour in the meat juices and some water and stir until thickened. Please make a gravy for your pork, it was so good.

No comments:

Post a Comment