Ingredients:
Two, 1 inch thick bone-in Pork Chops
1 Medium Green Pepper (sometimes I use a poblano if I am feeling a bit more spicy)
1/2 Large sweet onion
12 Ounce can of diced tomatoes (or 3 fresh Roma tomatoes-diced)
1 TBS Canola Oil
1 TSP Olive OIl
1 Container (divided) of Spice Spice Baby Rajun Cajun
Equipment:
1 Cast Iron Skillet
1 Small frying pan
A probe thermometer. (If you don't own one, you should make the very small investment, as it is the best way to keep your proteins safe)
Method:
1. Preheat your oven to 350 F.
2. Put your cast iron skillet on a medium flame and let it begin to get very hot. This will take 3-5 minutes.
3. In the meantime, dredge your pork chops (both sides) in 3 TBS of Rajun Cajun.
4. Once the skillet is very hot, carefully add the oil, then the chops. Heat the chops over the medium flame for 3 1/2 minutes on each side. Then place the entire skillet in the already warm oven. They will need to cook for an additional 10-15 minutes. (until you reach an internal temperature of 165 F, using a probe thermometer).
5. While the chops are finishing, Julienne the onions and green pepper. Get the frying pan on a high heat, add the olive oil, Peppers, onions, tomatoes and 1 TSP of Rajun Cajun to the pan and saute for 10 minutes.
6. Place the cajun veggies divided between two plates and then top with the blackened chops. I like to serve this with dirty rice (recipe coming soon). Let me know how you like it......and as always, KEEP IT SPICY!