Blackened pork chops

Hello out there,
Can ya guess who this is? Well I haven't posted since, gee forever. I have done some cooking since our last cook n critique. Some good stuff and well some not so good stuff. God bless him, Daddy bear (as Cupcake calls him) will say, did you like it, when I've fixed something new and he doesn't want to hurt my feelings.

Well tonight I decided to blacken some pork chops. Don't know how that got in my head but it did and I went for it. Sorry I didn't take pictures. I did take pictures of some bread I made. I'll see if I can get them on here. It turned out pretty good. Only thing we didn't eat the second loaf fast enough and I had to throw it out. Moldy bread is not very appetizing.

Ok back to the pork chops. I didn't make a fancy rub or anything, just sprinkled them liberally with Emeril's Bayou Blast. Then I heated my cast iron skillet with olive oil and butter till the butter was turning brown. Add the pork chops for 4 to 5 minutes on each side and there you have them. Not to shabby. They were moist and tasty. Now comes the fun part. I wear glasses so you can imagine the mess on them. Then there is the glass surface of my stove not to mention the surrounding countertop. Also, I don't have a fan or vent with my stove so the whole house has a kind of greasy haze. How will I get it off the ceiling? My suggestion here is if you don't have a vent or fan to use while cooking save the blackening for the restaurants. It was good but wow the clean up. Guess I'd better get at it.
Note to self. Why not use the splatter guards you bought for frying pans? They work when cooking bacon! It's good sharing with you again. Take good care of yourselves.

Oh, by the way Cupcake is getting married.