Ingredients

• 2 (16 oz.)Bone-In Iowa Pork Chops
  thick-cut
• 1 1/2 tbspBlackening Spice
  blend of choice
• 1/2 tspSalt
• 1/2 tspPepper
• 3 tbspOlive Oil
• 1 tbspButter
  divided

Preparation

1. Mix blackening rub with the salt and pepper. Rub pork chops all over with 1 1/2 tbsp of blackening spice mixture.
2. Stab each chop with a fork, which will help tenderize them. Allow pork chops to come to room temperature with the seasoning rub on them.
3. Heat oil in a large cast-iron skillet over medium. Add pork chops to skillet, and cook until blackened, about 10 minutes per side. Add more olive oil if you feel it is needed. Baste chops in their own juices as you go.
4. With about 4 minutes of cooking time left, place 1/2 tbsp of butter to the top of each pork chop. Allow the butter to melt all over each chop.
5. Transfer to a platter, and let rest 3-5 minutes.
6. Prepare plates with side dishes of choice and add one pork chop to each plate.
7. Enjoy!

Points to Consider

• This is simple and delicious.
• There are many brands of blackening seasoning for you to choose from. There are also various recipes for the seasoning, which can be found online. Go with what you prefer.
• Cooking times will vary based on the thickness of your pork chops.
• The USDA states that pork chops should reach an internal temperature of 145 degrees. Some people claim 135 is enough. I do 145.
• Serve with smashed potatoes and a green salad.