Louisiana Pork Chops

thanksgiving menu

thanksgiving menu

Thanksgiving is bearing down upon us. It’s hard to muster up the energy to cook a weeknight dinner while I’m still planning and prepping for the main event on Thursday. But, this pork chop recipe couldn’t be easier.

Louisiana Pork Chops with Mashed Cauliflower

Louisiana Pork Chops with Mashed Cauliflower

A basic spice rub adds a lot of punch, and I took a bit of everything from the Cajun kitchen.

spices for marinade

from top, clockwise: paprika, black pepper, sea salt, cayenne, allspice, garlic powder, onion powder, sugar

A few minutes prep the night before will make sure you get full flavor.

prep: put rubbed chops into a freezer bag

prep: put rubbed chops into a freezer bag

Louisiana Pork Chops
2 center cut pork chops
1 tsp paprika
1/2 tsp sugar
1/2 tsp sea salt
1/4 tsp garlic powder
1/4 tsp fresh ground black pepper
1/4 cayenne pepper
1/4 tsp ground allspice
1/4 tsp onion powder

Mix spices together in a shallow bowl, and rub into all sides of pork chops. Place chops in a freezer bag and refrigerate overnight.

Heat oven to the broiler setting. Once heated, place chops in a broiler pan and position chops on the lowest rack in the oven. Cook chops 8 minutes – flipping half way through. Pork should cook to at least 160F internal temp.


An empty plate


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