½ Tbs. Salt 1& 1/4 Tbs. black pepper 1 & 1/4 tsp. Dry mustard 1 & 1/4 tsp. Cayenne pepper 1 tsp. Garlic powder ½ tsp. Dried thyme leaves
½ pound Melted butter 9 each 5 oz pork chops room temperature
You must be kept the ½ pound butter melted and warm in the skillet.
Mix the 6 ingredients for the seasonings mix into a medium-size bowl. Heat a large cast-iron skillet over very high heat until it is extremely hot about 8 minutes.
Dip in the melted butter each chop, so that both sides are well coated, then sprinkle each side evenly with the seasoning mix, patting the seasoning in with your hands.
When and if you set a porkchop onto a plate to season it, be sure the surface is warm, so the butter won't hard and stick to the surface instead the porkchop make sure that you wipe the surface clean after seasoning each chop.
At once place the chop in the hot skillet. If the chop is very lean in fat, drizzle about 1 teaspoon butter on top. (Be very careful when drizzling butter it may flame up.)
Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes Turn the porkchop over and pour about 1 teaspoon more butter on top of each. Cook just until meat is done, about 2 minutes more.
Serve the porkchop's while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chops. Serve 2 chops on each warmed serving plate.