Pork Chops With Browned Garlic Butter Sauce ( Cajun )

This is a Paul Prudhomme recipe I got many years ago in a Tabasco cookbook. Really good, company always loves it. I've also posted a recipe of my own, inspired by this one for when I crave the taste but don't have the time. Not quite as wonderful as this one, but great when you are in a hurry and a bit healthier as it's not breaded and fried.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  pork chops (1/2 inch thick)
• 1⁄3 cup flour
•  vegetable oil (for frying)

• Seasoning mix

• 1  teaspoon salt
• 1⁄4 teaspoon onion powder
• 1⁄4 teaspoon garlic powder
• 1⁄8 teaspoon white pepper
• 1⁄8 teaspoon dry mustard
• 1⁄8 teaspoon rubbed sage
• 1⁄8 teaspoon cayenne pepper (more if you're a heat freak)
• 1⁄8 teaspoon ground cumin
• 1⁄8 teaspoon thyme

• Sauce

• 4  tablespoons butter
• 1  teaspoon  minced garlic
• 1  teaspoon Tabasco sauce

Directions

1. Combine all the seasoning ingredients in a small bowl.
2. Sprinkle the chops with some of the seasoning mix, patting in on with your hands (use about 2/3 of the mixture).
3. Add the remaining seasoning mix to the flour and place on a flat plate.
4. Heat 1/4 inch oil in a large skillet over medium-high heat until hot, about 2 minutes.
5. Just before frying, dredge each chop in the seasoned flour mixture, shaking off excess.
6. Fry in hot oil until dark golden brown and cooked through, about 4 to 5 minutes per side.
7. Drain on paper towels.
8. In a very small pan, heat the butter over high heat until half melted, shaking the pan almost constantly.
9. Add the garlic and continue to cook until the butter is melted and the foam on the surface is barely browned, about 2 to 3 minutes, shaking the pan frequently. Be careful not to burn the butter.
10. Add the Tabasco and continue to cook until the sauce is lightly browned and very foamy, about 1 to 2 minutes.
11. Remove from heat and drizzle over the chops. Serve immediately.