Pork chops, blackened

  • 4 Servings
  • 15mPrep Time
  • 20mCook Time
  • 35mReady In
  • Category : Food
  • Subcategory : Meat
  • Main Ingredient : Pork chops
  • Chef : Mark Kasper

Berkshire pork is meat from a pedigreed breed of black-coated swine prized for juiciness, flavor and tenderness. The breed is also known as kurobuta, Japanese for “black pork.” It is a deeper-hued, more heavily marbled pork than “the other white meat” widely promoted in recent years.


4 teaspoons salt 4 teaspoons paprika 3 teaspoons garlic powder 3 teaspoons freshly ground pepper 2-1/2 teaspoons onion powder 1-1/2 teaspoon cayenne pepper 1-1/2 teaspoon dried thyme, crumbled 1-1/2 teaspoon dried oregano, crumbled 4 12-ounce bone-in pork chops, frenched Cornbread sauce 1/4 cup chicken stock 2 tablespoons butter 1-1/2 cups whole milk 8 ounces prepared cornbread, broken into small pieces Salt and pepper to taste


  • Combine the spices and dust generously on the pork chops.
  • On a preheated, seasoned grill or a cast-iron frying pan, cook the pork chops roughly 8 minutes per side, depending on the thickness, to medium rare.
  • Allow the meat to rest for at least 5 minute before serving.
  • If desired, slice into a fan shape and serve over cornbread sauce.

Cornbread sauce

  • In a saucepan, heat the stock, butter and milk until simmering, then add the cornbread and whisk together, if too thick add 1/4 more chicken stock.
  • Once smooth, place in a blender and blend until very smooth.
  • Season with salt and pepper. 2 cups.