Friday, October 21, 2011

Tangy Pork Chops

Hubby and I found this recipe in a cookbook I'd had for years but never used. It seemed easy, and I wanted a new way to make pork chops that wasn't chopped into pieces and tossed into a pot with a box of Zattaran's Jambalaya and some Antonie's sauce. It's since been a "Hubby" dish, but a few weeks ago, I finally rolled up my sleeves to make it myself. It truly is an absurdly easy way to make pork chops.

Tangy Pork Chops

3 to 4 pork chops
1/2 cup honey
1/4 cup Worcestershire sauce
1/4 cup ketchup

1. Preheat oven to 325. While oven is preheating, brown the chops.
2. Mix the honey, Worcestershire sauce and ketchup together until fully combined. Lay pork chops evenly in a baking dish and pour the honey mixture over them.
3. Cover and bake for 20 minutes. Remove cover and continue baking for 15 more minutes.
4. Serve, spooning extra sauce from the dish over the pork chops and enjoy!

This dish goes wonderfully with mashed potatoes and garlic bread. The sauce is without a doubt the best part of the dish. It adds an extra kick to everything on the plate, but I prefer to use a piece of garlic bread to soak it up. These pork chops are so good, even our pickiest friends asked for the recipe to make it at home after we made it for them. And so easy, even I couldn't mess it up (although it helped that Hubby was the one who learned the difference between "cook through" and "brown". That took us a few tries to get right.)

Just in case you're not sure either:
Cooking through - Fully cooked, ready to eat
Brown - Just cook the outside, inside still raw

The time in the oven finishes cooking the chops. We had a few days of overcooked pork before we learned the difference and REALLY started to enjoy the meal.

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