I love blackened seasoning—it adds so much depth to my favorite meats. Here, I’ve created a mixture that has just the right amount of smokiness and heat. But if you're in the mood to kick things up a notch, add more cayenne pepper to suit your taste. The red wine reduction is easy and finishes off the dish perfectly.
Blackened Pork Chops with Red Wine Reduction
Thick, boneless pork chops
Butter
Olive oil
Blackened Seasoning/Rub
2 tablespoons paprika
1 tablespoon chili powder
1 teaspoon kosher salt
½ tablespoon onion powder
½ tablespoon garlic powder
½ teaspoon black pepper
½ teaspoon white pepper
1 teaspoon dried oregano
1 teaspoon ground thyme
½ teaspoon dry mustard
½ teaspoon cayenne pepper
½ cup red wine
1 cup chicken stock
2 tablespoons butter
Flour
1 teaspoon balsamic vinegar
Coat chops with blackened seasoning rub. Let sit for 30 minutes. Preheat oven to 350 degrees. Heat enough olive oil and butter in a small-medium skillet to coat the bottom. Cook chops over medium heat for 3 minutes on each side, salting lightly. Place chops in oven and cook for 7-10 minutes, depending on thickness. Remove from oven and place chops on platter. Place pan back on stovetop over medium-high heat. Add ½ cup red wine to de-glaze pan. Cook until wine reduces to about 2 tablespoons. Add 1 cup chicken stock, and cook until sauce is slightly syrupy—about 4-5 minutes. Roll 2 tablespoons of butter in flour and add to pan. Adjust seasoning, and remove from heat.
Drizzle sauce over chops and serve.
