Our chile-rubbed pork chop uses high heat, but the chops are cooked on medium and wrapped in foil to give you the most moist chop you have ever sliced into!

STEP ONE: ORDER GRILL PARTY BBQ® BLACKENING SPICE SEASONING

• You can’t make this recipe without the magic of our fan-favorite Blackening Spice Seasoning! Learn more about this blend:
  https://grillpartybbq.com/shop/blackening-spice-seasoning/

STEP TWO: CHOP COAT

• Use large plate to lay out the chops
• Use the Grill Party BBQ® Blackening Spice to coat both side of the chops
• Sprinkle the rest of the seasoning all over the plate and pat the chops down on it until they are covered

STEP THREE: KEEP CHILL & ABSORB!

• Place both chops into a plastic resealable bag and put them in a refrigerator
• Allow 4 to 12hrs for the pork chops to absorb the flavor completely

STEP FOUR: BLACKEN THE CHOPS

• Place oil in the skillet and heat it up on medium high heat.
• Take chops out of plastic bag and put them into the oiled skillet
• Reduce heat to medium
• Season with salt
• Cook for about 5-6mins on each side until partially blackened

STEP FIVE: THE AFTERCOOK

• Move the chops from the skillet to a sheet of aluminum foil and create a seal by wrapping the edges together
• Let them cook for about 10mins as the foil keeps the heat inside
• If you would like to check with a thermometer, the center should be at about 145° F (63° C)

STEP SIX: PLATE IT

• Remove the chops from the foil on to serving plates
• Use a spoon to pour remaining juices from the foil over the chops