TOTAL 10 MIN; MAKES 1 / 3 CUP
Combine 4 grated garlic cloves,
1 Tbsp garlic powder, 1 Tbsp.
smoked paprika, 1 Tbsp. kosher
salt, 1 Tbsp. grated peeled fresh
ginger, 1 tsp. ground toasted
cumin seeds, 1 tsp. ground
toasted coriander seeds, 1 tsp.
freshly ground black pepper, 1
tsp. cayenne pepper, 1 / 2 tsp.
ground turmeric, and^1 / 2 tsp.
light brown sugar in a small
bowl. Squeeze juice from 1 / 2
lime over spice mixture, and stir
until well combined.BLACKENING SPICE
BLENDBlackened Skillet
Pork Chops with Beans
and Spinach
TOTAL 25 MIN; SERVES 4
This wet blackening spice blend
adds a punch of flavor with fresh
ginger, garlic, and lime juice and is
best rubbed on meat or fish, which
is then pan-fried. Cook the beans in
the pork drippings for a deliciously
spiced side.
4 (10-oz.) bone-in rib-cut pork
chops
2 Tbsp. plus 2 tsp. Blackening
Spice Blend (recipe above)
2 Tbsp. canola oil
1 (15-oz.) can cannellini beans,
drained and rinsed
3 / 4 cup chicken stock
1 small shallot, minced
4 cups fresh baby spinach
1 tsp. kosher salt
Lemon wedges, for serving
- Rub each pork chop all over with
2 teaspoons spice blend. - Heat oil in a large cast-iron skillet
over medium. Working in batches,
add pork chops to skillet, and cook
until blackened and an instant-read
thermometer inserted in thickest
portion of pork registers 135°F,
about 5 minutes per side. Transfer
to a plate, and set aside. - Add beans, stock, and shallot
to skillet. Cook over medium-low,
stirring often, until hot, about 2
minutes. Add spinach in large
handfuls, and stir until just wilted,
about 2 minutes. Season with salt,
and serve with pork chops and
lemon wedges.
39
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