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Sorta Blackened Chile-Rubbed Pork


Ingredients

Spice Rub:

2 teaspoons paprika

2 teaspoons paprika

2 teaspoons ancho chile powder

2 teaspoons ancho chile powder

½ teaspoon ground black pepper

½ teaspoon ground black pepper

½ teaspoon ground allspice

½ teaspoon ground allspice

2 (1 1/2 inches thick) pork chops

2 (1 1/2 inches thick) pork chops

1 ½ tablespoons vegetable oil

1 ½ tablespoons vegetable oil

salt to taste

salt to taste

Directions

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

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

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.

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.

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

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

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.

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.

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).

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).

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

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)

* 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.

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