Blackened Pork Chops The key to blackened foods is high heat cooking in a nice heavy pan. This recipe is from Gretchen Mead of the Victory Garden Initiative. 2 lbs. pork chops (or your favorite cut of pork) 3 TB. CHILI POWDER 1 tsp. GRANULATED GARLIC POWDER 1 tsp. THYME, crumbled 1 tsp. salt 3 TB. olive oil

{{recipe.Title}}

{{recipe.Title}}

by cook {{recipe.AuthorName}}
{{recipe.Title}}

Ingredients

Directions

Cooks Notes

Nutritional Information

{{recipe.AuthorName}}

{{recipe.AuthorName}}

More recipes from {{recipe.AuthorName}}

Need spices for this recipe?

{{Product.DisplayName}}

{{Product.DisplayName}}

{{Product.ShortDescription}}

…
Not available in the selected store Out of stock
Rain Check
Offers
Heart