Blackened Skillet Pork Chops with Beans and Spinach

We liked this. Easy to make and good to eat. Made ¼ of blackening spice and used 1 tsp on each of 6 oz frenched pork chops (10 oz would be way too much meat for us!). As the mixture is 'wet' there was no trouble with it sticking to the pork chops as another reviewer experienced -- and the little that was left in the pan was there to flavour the beans -- a good idea in my mind. Cooked 5 minutes first side and 4 the second and they were not overdone. To make the blackening spice I used what was on hand: jarred minced garlic and same of ginger, toasted cumin seeds & then ground them; ground coriander & other spices as listed. Served full amount of beans/spinach mixture for the 2 of us. Squirt of fresh lemon juice definitely added something. Next time will use more of the blackening spice, as flavours were good, yet mild and I think we’d like more of a ‘kick.’

Made this for 2 the other night and it was fantastic. I did cut down on the amount of blackening spice so I wouldn't have leftovers (prior comment). Cooked it in my cast iron skillet on grill and it needed a higher heat to crisp/darken the coating. But coating stuck fine. Although we cooked 2 pork chops, I did use the whole amount of beans and spinach. we ate it all.

Where's the Blackening Spice Blend? Is this something bought in a market or make-it-yourself?

This is fairly simple and very delicious. My only problem is getting the spices to stick to the pork chop when I flip it. Any suggestions?

It calls for 2 T and 2t blackening spice, only 2t is used in the recipe....what do you do with the other 2T?