1Tbspfinely chopped parsley or cilantro(for garnish)
For the creole seasoning (about 1 1/4 cup yield, scale down if necessary):
1/4cuppaprika
2Tbspgranulated onion
1tspcayenne pepper
1 1/2Tbspblack pepper
1tspwhite pepper
1/4cupgranulated garlic
1 1/2Tbspdried oregano
1 1/2Tbspdried thyme
1tspground cumin
1Tbspwhite sugar
Instructions
Preheat the oven on high broil for at least 15 minutes, with a cast iron pan or a griddle placed on the top rack, about 3 inches from the heating element.
To prepare the Creole seasoning, combine all of the ingredients in a small bowl and mix well. If desired, grind larger spices like thyme and oregano in a mortar or a coffee grinder. Set aside.The yield here is 1 1/4 cups. This is about 4-5 times more than this pork chop recipe requires. You have the option to scale down, of course, or make the full recipe and save the leftover seasoning mix for later. I can almost guarantee it, you will love it and will use it later with other meats. But, it's your choice.
Season each pork chop with salt, pepper and about a teaspoon of Creole spice mix and pat down gently to make sure the seasoning sticks.
Place chops on a pre-heated cast iron griddle or a pan and broil for 5 minutes. Flip and broil for another 4-5 minutes, or until the pork chops reach an internal temperature of 145F.
Remove the chops from the oven, transfer to a serving platter and let rest for about 3 minutes before serving. Garnish with chopped cilantro or parsley and serve.