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Cajun Blackened Pork Chops with Peach Salsa

Name: Cajun Blackened Pork Chops with Peach Salsa
Prep time: 8 min
Total time: 28 min
Cuisine: Cajun/Creole · Cajun
Ingredients: pork chops — 680 g; unsalted butter — 41 g; creole seasoning — 30 g; salt — 5 g; freshly ground black pepper — 3 g; vegetable oil — 27 g; peaches — 200 g; red onion — 59 g; jalapeo peppers — 100 g; cilantro — 7 g; lime juice — 15 g; olive oil — 14 g

Cajun Blackened Pork Chops with Peach Salsa reads umami 5.7, richness 5.6 and citrus 4.8 on Palate's 0–10 flavor X-ray — a Cajun/Creole · Cajun main, about 28 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.1 / 10
Sweet & Fruity — 5.8 / 10
Sour & Bright — 6.2 / 10
Bitter & Earthy — 1.8 / 10
Rich & Fat — 5.9 / 10
Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Umami 5.7 · Richness 5.6 · Citrus 4.8 · Sourness 4.8 · Fruity 4.7 · Salinity 3.9 · Sweetness 3.8 · Herbaceous 3.2 · Heat 2.1 · Floral 2.1 · Warm Spice 2.0 · Allium 1.8 · Bitterness 1.6 · Earthy 1.1 · Nutty 1.0 · Smoke 0.5

What's in it (12)

pork chops — 680 g
unsalted butter — 41 g
creole seasoning — 30 g
salt — 5 g
freshly ground black pepper — 3 g
vegetable oil — 27 g
peaches — 200 g
red onion — 59 g
jalapeo peppers — 100 g
cilantro — 7 g
lime juice — 15 g
olive oil — 14 g

Time & effort: about 28 min (8 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 127 kcal, 13.7 g protein, 8.5 g fat, 5.4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

Pat the pork chops completely dry with paper towels, then brush both sides with 2 tablespoons of the melted butter. Press the Cajun seasoning, 1/2 teaspoon of the kosher salt, and the black pepper evenly onto both sides to form a solid crust.
Let the chops stand at room temperature for 15 minutes so the spices bloom and the meat loses its chill.
In a medium bowl, combine the peaches, red onion, jalapeño, cilantro, lime juice, olive oil, and the remaining 1/2 teaspoon salt. Toss gently and set aside to let the flavors meld while you cook the chops.
Set a well-seasoned cast iron skillet over high heat and add the vegetable oil; heat until shimmering and just beginning to smoke, about 3 minutes. Lay the chops in the pan without crowding and cook undisturbed until a deep, blackened crust forms on the first side, 3 to 4 minutes.
Flip the chops, brush the tops with the remaining 1 tablespoon melted butter, and cook until the second side is blackened and an instant-read thermometer inserted into the thickest chop reads 145°F, 3 to 4 minutes more.
Transfer the chops to a plate and let rest 5 minutes so the juices redistribute; the temperature will climb a couple of degrees as it rests.
Spoon the peach salsa generously over the chops and serve immediately.

Dishes with a similar flavor shape

Pork Tacos with Charred Pineapple Salsa — Mexican
Carnitas — Mexican
Lechon (Whole Roasted Pig) — Filipino
Pork Carnitas Burrito with Rice and Beans — Mexican
Crispy Harissa Chicken Thighs with Couscous — Middle Eastern

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.