Requires 2-8 hours pre-preparation for brining pork chops. Serves 4 – Recommended with Barley Mushroom Risotto.
- Paul Prudhomme curry blackening seasoning Mix – more than enough
- 2 tspn – salt
- 1 1/2 tspn – dried basil
- 1 1/2 tspn – ground cumin
- 1 1/2 tspn – dry mustard
- 1 tspn – cayenne
- 1 tspn – ground coriander
- 1 tspn – ground fenugreek
- 1 tspn – garlic powder
- 1 tspn – onion powder
- 1 tspn – ground arbol chile peppers
- 1/2 tspn – black pepper
- 4x 6-8oz – Pork Chop steaks, 3/4”-1” thick
- 1/2 cup – sugar
- 1/4 cup – salt
- 16 oz water
- 16 oz ice
- 2 Tbsp – Olive Oil
- 2 Tbsp – Butter
- 3 cloves – garlic, diced
- 2 tspn – Salt
- 2 tspn – Ground black pepper
- 1/2 cup – heavy cream
- 1/4 cup – champagne mustard (Grey Poupon preferred)
- 2 Tbsp – Italian parsley, chopped
Pre-preparation: Make the brine mix by bringing the water to a boil and adding salt & sugar. Stir until dissolved, remove from heat and add ice to cool mixture. Add pork chops and refrigerate for 2-8 hours.
Combine the seasoning mix in a small bowl. Remove the pork steaks from the brine and dry. Sprinkle salt & pepper evenly over both sides. Sprinkle the pork steaks evenly with 1 Tbsp + 2 tspn of the seasoning mix and rub it in well. In a cast iron pan over high heat, add 2 Tbsp oil and 2 Tbsp butter and heat until the oil begins to simmer, about 3 minutes. Add the garlic and stir for about 30 seconds. Add the seasoned pork steaks and blacken for 2 minutes per side. If there are enough pan drippings, spoon over the pork steaks while cooking. Lower heat and pork turn steaks every minute until cooked (135°F internally). Set the pork steaks to the side to rest. Sprinkle Italian Parsley as a garnish.
Return the heat to high. In the same pan, add the heavy cream and mustard and stir until the volume is reduced by half. Remove from heat and serve as a side sauce.