Nina Compton Blackened Pork Chop with Corn and Tomato salad

Nina Compton Blackened Pork Chop with Corn and Tomato salad


Indulge in a harmonious melody of creole delights. Let the sizzling cast iron cajun-style pork chop take you on a mouthwatering journey.

TYPE MAIN COURSE
SERVES 4
DIFFICULTY MODERATE
PREP TIME 30 MINUTES
COOK TIME 20 MINUTES

Ingredients

Blackened spice blend

  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon ginger powder
  • 1 teaspoon ground thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander seeds, toasted
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • ½ teaspoon light brown sugar
  • 1 teaspoon dried basil
  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt

For Pork

  • 4 (10-ounce) bone-in rib-cut pork chops
  • 4 quarts water
  • 1 cup kosher salt
  • For garnish: 1 lime, cut into wedges

Directions

  1. To prepare the porkchops take a large mixing bowl, add the water and salt. Mix gently until the salt dissolves, then submerge the pork chops in the bowl and refrigerate for 30 minutes. Remove the pork chops and dab them on both sides with a paper towel until dry.
  2. In a mixing bowl, combine the onion powder, garlic powder, paprika, salt, ginger powder, thyme, oregano, toasted coriander seeds, black pepper, brown sugar, and dried basil. Generously rub each pork chop with the spice blend.
  3. In your All-Clad Cast Iron Griddle pan, add the canola oil and heat over medium. Add the pork chops to the skillet but don’t crowd the pan. Cook for about 5 minutes per side, until the pork chops are charred and caramelized and an instant-read thermometer inserted in the thickest portion of pork registers 135°F.
  4. The spices should render into a beautiful dark crust on each side. Transfer to a plate, and set aside. Allow the chops to rest for 2 minutes before serving.

Pro Tip

When the chicken is added to the hot oil the temperature of the oil will drop. Try to maintain a temperature hovering around 315 degrees when the chicken is frying. When adding the chicken to the hot oil slowly let the chicken fry around the top of the pot before letting it fall to the bottom. This will help it from sticking to the basket.

RECIPE BY

Nina Compton


Nina Compton was born and raised in St. Lucia. She grew up with the flavors and beauty of the Caribbean and pursued her career in the United States. She graduated from America’s finest culinary school and developed skills that allowed her to be an award-winning chef and restauranteur. She is the chef/owner of Compère Lapin in New Orleans’ Warehouse District. Nina also has a second restaurant venture, Bywater American Bistro (BABs), located in New Orleans’ “Sliver by the River” Bywater neighborhood.

Since opening Compère Lapin, the restaurant has received critical acclaim awards including Eater National's "Best Restaurants in America 2017", a rave review in The New York Times, and Top 10 Winner of Playboy's Best New Bars in America 2016. At Compère Lapin, the talented toque creates robust dishes that meld the flavors of her Caribbean upbringing and love for French and Italian cuisine, while highlighting the Gulf and Louisiana’s beautiful indigenous ingredients. Nina is the winner of the 2018 James Beard Awards “Best Chef: South” and one of Food & Wine magazine’s "Best New Chefs 2017".