Title: Blackened pork chops
 Categories: Cajun, Main dish, Meats
      Yield: 6 servings
 
     18 ea 5 oz pork chops, 3/4" thick
    3/4 lb Melted unsalted butter (note

MMMMM-----------------------SEASONING MIX----------------------------
      1 T  Salt
      1 T  + 2 tsp white pepper
      1 T  + 3/4 tsp black pepper
  2 1/2 t  Dry mustard
  2 1/2 t  Cayenne pepper
      2 t  Garlic powder
    3/4 t  Dried thyme leaves
 
  NOTE:  The 3/4 pound (3 sticks) unsalted butter, must be kept melted
  and warm in the skillet. Let the chops come to room remperature before
  blackening.  Combine the seasoning mix ingredients thoroughly in a
  medium-size bowl.    Heat a large cast-iron skillet over very high
  heat until it is extremely hot and just short of the point at which
  you see white ash or a white spot forming in the skillet bottom,
  about 8 minutes. (The time will vary according to the intensity of
  the heat source.)
     Heat the serving plates in a 250F oven.    Just before cooking each
  chop, dip it in the melted butter so that both sides are well coated,
  then sprinkle each side generously and evenly with the seasoning mix
  (use between 1/4 and 1/2 teaspoon on each side), patting it in with
  your hands. (If you lay the chop on a plate or other surface to
  season it, be sure the surface is warm so the butter won't congeal
  and stick to the surface instead of to the chop.  Wipe the surface
  clean after seasoning each chop. Use any remnaining seasoning mix in
  another recipe.) Immediately place the chop in the hot skillet.  If
  the chop is very lean, pour about 1 teaspoon butter on top.  (Be
  careful, as the butter may flame up.) If you cook more than 1 chop at
  a time, place each chop in the skillet before buttering and seasoning
  another one.
     Cook uncovered over the same high heat until the underside forms a
  crust, about 2 minutes (the time will vary according to the thickness
  of the chops and the heat of the skillet or fire). Turn the chops
  over and pour about 1 teaspoon more butter on top of each, if needed.
  Cook just until meat is done, about 2 minutes more. Serve the chops
  crustier side up while piping hot. Clean the skillet after cooking
  each batch and repeat the blackening procedure with the remaining
  chops. To serve, place 2 or 3 chops on each heated serving plate. If
  you use a serving plater, DO NOT STACK THE CHOPS. From The Prudhome
  Family Cookbook Some personal notes: If you do not have a heavy duty
  commercial range hood, capable of disposing of an incredible amount
  of smoke, DON'T cook this inside. If you live in an apartment, like I
  do, where your smoke detector is attached to a central fire system,
  you will very quickly become well known to all your neighbors, and
  your local firefighters. In all likelyhood you will also get to meet
  your landlord. A good, 40,000 BTU to 50,000 BTU barbecue will do a
  good job of providing sufficient heat.  Be sure you have all your
  doors and windows closed, and invite your neighbors to the barbecue.
  This method generates a totally unbelievable amount of smoke.
   However, the results are worth it.  Whatever you are cooking by this
  method, it is an entirely incredible taste experience. From Prudhomme
  Family Cookbook