Originally Posted by sherifffruitfly
Ok - then I'm thinkin of somethin like the following:
the evoo is just to make the rest be a lil bit pasty... Slather it on and grill, then smother in the sausage gravy.....
Will that suck?
IMHO - yep, it would suck! But, I'm an old Southern boy and you're messen with a Southen classic dish. Sometimes - less is more (aka- don't mess with it too much).
I would maybe use the "blackened" seasoning as a dry rub - but probably more if I was going to make blackened chops with red beans and rice with gravy.
You're mixing too many things here. There is no use grilling the chops if your going to smother them in the sausage gravy - the flavor of the grilling will get lost. Thyme and EVOO would be great - if you were going to smother the chops in a tomato sauce.
Grilled chops with a side of rice and gravy is one thing. Chops smothered in gravy served over rice is another. Grilled chops, smoked chops, BBQ (with sauce) chops is another.