Blackened Pork Loin Chops with Creole Butter
Recipe created by Fat Wally's Firehouse BBQ
- 2 Johnston's Pork Loin Chops about 3/4" thick
- 1 tbsp lemon juice
- 1 tbsp soy sauce
- 1/2 tbsp lime juice
- 1/2 tbsp worcestershire sauce
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp brown sugar
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 3/4 tsp salt
- 1/2 tsp oregano
- 2 tbsp butter softened
- 1/2 tsp chili powder
- 1/2 tsp brown sugar
- 1/2 tsp cayenne pepper
- 1/2 tsp pork seasoning reserved from seasoning mix
- Mix marinade ingredients together. Put Johnston's Pork Loin Chops and marinade in a plastic ziploc bag or similar and refrigerate for 2 to 4 hours.
- Mix seasoning ingredients together and reserve 1/2 teaspoon seasoning for the creole butter
- Combine creole butter ingredients and mix well. Lay butter mixture on a sheet of plastic wrap and roll up. Twist ends to finish rolling up tight and put in fridge until ready to use.
- Remove chops from the fridge 20 minutes prior to cooking. Drain and discard marinade and pat excess marinade from the chops. Apply seasoning to both sides of the chops and let sit while you preheat pan.
- Preheat a heavy fry pan to medium high heat on your stove or grill. Be warned your smoke detectors may go off. That's why I use the grill 🙂
- Add a couple of tablespoons of creole butter to preheated pan.
- Place chops on hot buttered pan and leave it for 7 to 8 minutes. Flip and cook for about another 7 to 8 minutes until the internal temperature reaches 140ºF.
- Top chops with creole butter and let rest 5 to 10 minutes. Slice against the grain and serve with spicy wedge fries and grilled zucchini as a suggestion.
- Chef's Tip: Any leftover pork chop seasoning can be used to season the fries and vegetables.