Blackened Skillet Pork Chops with Beans and Spinach


A stellar spice blend is one of the easiest ways to amp up the flavors of a dish, taking a simple seared pork chop or baked chicken thigh to the next level.

Blackened Skillet Pork Chops with Beans and Spinach
Photo: Victor Protasio
Total Time:
30 mins

The 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. But what makes a spice mix great? We asked Meherwan Irani, chef and founder of the spice retailer Spicewalla, for advice. His first tip? For the best flavor, make your own blend from scratch. Toast whole spices first to bloom their fragrances, then grind them to medium-coarse consistency. And taste your spices as you go. "A common mistake is assuming a spice will taste the way it smells. But there's often a big difference." Try your hand at this simple Blackening Spice Blend, then put it to use in this simple, one-pan dinner.


Blackening Spice Blend

  • 4 garlic cloves, grated

  • 1 tablespoon garlic powder

  • 1 tablespoon smoked paprika

  • 1 tablespoon kosher salt

  • 1 tablespoon fresh ginger, peeled and grated

  • 1 teaspoon ground toasted cumin seeds

  • 1 teaspoon ground toasted coriander seeds

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon cayenne pepper

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon light brown sugar

  • Juice from 1/2 lime

Pork Chops with Beans and Spinach

  • 4 (10-ounce) bone-in rib-cut pork chops

  • 2 tablespoons canola oil

  • 1 (15-ounce) can cannellini beans, drained and rinsed

  • 3/4 cup chicken stock

  • 1 small shallot, minced

  • 4 cups fresh baby spinach

  • 1 teaspoon kosher salt

  • Lemon wedges, for serving


Make the spice blend

  1. Combine all the spices in a small bowl. Squeeze juice from 1/2 lime over spice mixture, and stir until well combined. 

Make the pork chops

  1. Rub each pork chop all over with 2 teaspoons spice blend. Reserve the remaining spice blend for another use.

  2. 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.

  3. 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.

Suggested Pairing

Smoky, dark-fruited Malbec.

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