Meat + Poultry Blackened Skillet Pork Chops with Beans and Spinach 3.5 (4) 8 Reviews 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. 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. By Kelsey Jane Youngman Kelsey Jane Youngman Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, starred in cooking videos, and baked cookies for Cookie Monster.Expertise: recipe development, cooking, baking, food styling.Experience: Kelsey Jane Youngman has spent her life in kitchens, and began her professional training at the San Francisco Cooking School before moving to New York City to attend the Natural Gourmet Institute. She completed an externship in the Good Housekeeping test kitchen and cooked on the line at several city restaurants before joining Food & Wine's test kitchen editorial team. There, Kelsey has managed the kitchens, tested and developed recipes, written feature stories, worked as a culinary producer on multiple video series, and starred in her own series, "The Best Way," as well as several episodes of "F&W Cooks." Food & Wine's Editorial Guidelines Updated on March 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Total Time: 25 mins Yield: 4 Ingredients 4 (10-ounce) bone-in rib-cut pork chops 2 tablespoons plus 2 teaspoons Blackening Spice Blend 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 Directions 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. Suggested Pairing Smoky, dark-fruited Malbec. Rate it Print