Chili Rubbed Pork Chops

My boyfriends' mom got me a subscription to the Food Network Magazine. YAY! I enjoy it every much, i view that it didn't go against my agreement to not buy a cook book since it was bought for me. So this is my first recipe from there.
This is from the March 2010 issue.

Food Network Magazine
Cook Like A Start!
March 2010
Volume 3, Number 3
Hearts magazine


Chili-Rubbed Pork Chops
Active: 30 min
Total: 30 min
Serves:4

2 Large onions
1/3 cup New Mexico Chili powder
Kosher Salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
2 colves garlic, smashed
8 thin-cut boneless pork chops (about 2 pounds total), trimmed
Vegetable oil, for brushing
Spanish rice, for serving (optional)

1. Roughly chop 1/2 onion and place in a blender with chili powder, 1 1/2 teaspoon salt, the oregano, cumin, cloves, and garlic. Puree, adding about 1/3 cup water to make a thick paste.

2. Slice the remaining 1 1/2 onions into thin rings and place in a bowl with the chili puree and pork; toss to coat.

3. Lightly brush a large cast iron skillet or grill pan with vegetable oil and place over high heat until almost smoking. Place 4 pork chops in the skillet and surround with half of the onions. Cook until the pork starts to blacken on the outside and is cooked through, about 4 minutes per side. Repeat with the remaining pork chops and onions. Serve with rice, if desired.

So I cooked this at my boyfriends house. Which means i didn't have a blender. So I just chopped everything finely and mixed it together with a spoon. It worked out fine because we still enjoyed it. As for the rice i just got a box of spanish rice from the store and added a can of tomatos.
Now when i first read this i didn't understand what blacking a pork chop is. So i tried to look up a hint or two about blackening meats. Didn't come up with a thing. But i will try to fill these blogs with tips and stuff. I will also be updating more, so happy cooking everyone. Hopefuly you will enjoy this meal also.