Broiled Pork Chops (with Creole Seasoning)
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
- 2 pork chops (large rib chops, 1 1/4-inch thick or thicker)
- 2 tsp Creole seasoning (see the recipe below)
- 1 Tbsp finely chopped parsley or cilantro (for garnish)
For the creole seasoning (about 1 1/4 cup yield, scale down if necessary):
- 1/4 cup paprika
- 2 Tbsp granulated onion
- 1 tsp cayenne pepper
- 1 1/2 Tbsp black pepper
- 1 tsp white pepper
- 1/4 cup granulated garlic
- 1 1/2 Tbsp dried oregano
- 1 1/2 Tbsp dried thyme
- 1 tsp ground cumin
- 1 Tbsp white sugar
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.
Calories: 216kcal | Carbohydrates: 24g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 50mg | Potassium: 705mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4000IU | Vitamin C: 2.4mg | Calcium: 109mg | Iron: 5.4mg