Any time of year is a good time for juicy, sweet pork chops. This versatile white meat goes with almost anything and I promise this dish will wow the pickiest of eaters.
You can use thick or thin boneless chops for this recipe, but I strongly suggest the thicker ones with a bone, because I think they taste way better. But you do you.
The most important thing about pork though—whether it’s bone-in or boneless—is to not overcook it. The USDA recommends that you get the internal temperature to at least 145º F (63º C) for medium-rare, then let it rest for a few minutes when it comes out of the oven.
There is nothing worse than overcooked meat in my book. That’s why, when I go to a nicer restaurant and the waiter asks me how I want my meat cooked, I almost always say, “How ever the chef thinks it should be cooked.” And, I swear, nine times out of ten, the meat is perfecto!
(Of course, this doesn’t work at an Outback or a Chili’s where there is no chef, just line cooks who hardly give a darn. So when you’re there, it’s best to give them the exact temperature you prefer. And, of course, the only answer is medium-rare.)
Anyway, these chops are super yummy, very juicy, and have just the right degree of sweetness and spice. I’ve made them over a dozen times and I seriously could make them every week. I might make them tonight!
They also go great with everything: macaroni and cheese, scalloped or mashed potatoes, a baked sweet potato, Mexican street corn (I’ll post my recipe for that, soon), and/or a Caesar salad. I think they heat up well, too, for lunch the next day.
I dare you to try making these soon. I think you’ll be pleasantly surprised…and you won’t be slaving too long. They come together super quick with all the stuff you probably already have on hand.
JUICY BROWN SUGAR PORK CHOPS
Servings: 2 to 4
Prep: 5 minutes / Cook: 20-30 minutes
Ingredients:
- 4 pork chops (thick is best, bone-in or boneless works)*
- 2 tbsp soy sauce
- 1 tbsp Worcestershire** sauce
- 2-3 cloves of garlic, minced
- ¼ cup ketchup
- ½ cup brown sugar
Steps:
- Take the chops out of the refrigerator 30- to 45-minutes before cooking.
- When you’re ready to go, preheat the oven to 350º F (177º C).
- In a medium sized bowl, whisk together the soy and Worcestershire sauces, garlic, ketchup, and brown sugar.
- Grab a glass Pyrex dish, cast iron skillet, or any other oven-safe pan of your choice, just as long as it’s deep enough so the sauce doesn’t go everywhere.
- Place the chops in the pan and pour the sauce evenly to cover the meat.
- Bake, uncovered, for 20-30 minutes depending how thick your chops are. You are looking to get the temperature of the meat just to 145º F (63º C) without going too far over because over-done pork will be dry and blah. I always start testing at the 20 minute mark.
- They don’t need to rest long…3 minutes will do it while you serve up your sides.
- Serve right away with some of the extra pan sauce spooned over the top. These are great with mashed potatoes, potatoes au gratin, mac & cheese, Mexican street corn, or almost anything else.
* Bone-in tastes worlds better than boneless, in my opinion, but both will work. I also said that this serves 2 to 4, because we usually each eat 2, so for 4 people, we’d need 8!
** I can’t say that word, so I usually say, “Wash Your Sister Sauce,” which usually always gets a laugh…even if it’s just me.
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