Sorta Blackened Chile-Rubbed Pork

4.3
(12)
11 Reviews
4 Photos

This chile-rubbed pork chop video recipe is a kinder, gentler version of the 'blackened' cooking technique. We start on high heat, but cook the chops on medium, and then finish the cooking by wrapping the chops in foil. This produces a very moist chop, as the meat has time to 'rest' as it finishes cooking.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Published on September 16, 2014
4
4
4
Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
4 hrs 10 mins
Total Time:
4 hrs 30 mins
Servings:
2
Yield:
2 pork chops
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Ingredients

Spice Rub:

  • 2 teaspoons paprika

  • 2 teaspoons ancho chile powder

  • ½ teaspoon ground black pepper

  • ½ teaspoon ground allspice

  • 2 (1 1/2 inches thick) pork chops

  • 1 ½ tablespoons vegetable oil

  • salt to taste

Directions

  1. Mix paprika, ancho chile powder, black pepper, and allspice together in a spice shaker or bowl.

  2. Place pork chops on a plate and coat both sides of chops with spice mixture. Sprinkle the remaining spice mixture onto the plate and pat the outsides of each chop into the spice mixture until entire chop is coated.

  3. Put coated pork chops in a resealable plastic bag and refrigerate for flavors to absorb into the pork chops, 4 to 12 hours.

  4. Heat oil in a skillet over medium-high heat. Place pork chops in the hot oil and reduce heat to medium; season with salt. Cook pork chops until partially blackened, 5 to 6 minutes per side.

  5. Transfer pork chops to a sheet of aluminum foil and wrap edges together creating a seal. Allow pork chops to "cook" from the residual heat inside the foil wrap, about 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

  6. Place pork chops on a serving plate and spoon residual juices in the foil over each chop.

Cook's Note:

Each pork chop should be about 7 ounces.

Nutrition Facts (per serving)

522 Calories
35g Fat
3g Carbs
48g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 522
% Daily Value *
Total Fat 35g 44%
Saturated Fat 10g 51%
Cholesterol 126mg 42%
Sodium 91mg 4%
Total Carbohydrate 3g 1%
Dietary Fiber 2g 6%
Total Sugars 0g
Protein 48g 95%
Vitamin C 3mg 3%
Calcium 45mg 3%
Iron 2mg 13%
Potassium 902mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.