Sunday, October 28, 2012

Sweet and Spicy Glazed Pork Chops

This blog post if finishing up a pretty great 3-day weekend. Friday consisted of watching Halloween movies, carving pumpkins, and getting lost in a corn maze with friends. Saturday started with hot cocoa in bed from D (that's now husband's name here...I wasn't feeling very clever) and a trip to farmer's market for apples, cider, peppers, and spices. I also enjoyed time with co-workers from one of my schools. Today was a morning of laziness and an afternoon of playing board games with some pretty great people. We played games until about 6:00 and I didn't plan dinner ahead of time. Thankfully, I had some pork chops thawed in the fridge and knew I had a couple recipes that took little time to prepare and cook.

D and I use to eat chicken for practically every meal. Thankfully we have branched out. We have much more variety in what we eat, and pork chops are among the various things I make now. Before last year I don't think I had ever cooked a pork chop. I bought some on a whim because they were on sale and now we have 1-2 per month. They are so tasty and cook so quickly. This particular recipe comes from Beth M at Budget Bytes and it is a tasty sweet heat dish. The ingredients are minimal and time is less than 30 minutes so it's a great way to whip up a yummy dinner. If you are a fan of pork and like sweet heat, try these!

Yield: 4 pork chops
Time: 25ish minutes
4 thick cut pork chops (bone-in or not; thin chops may also be used, you just have to watch them)
olive oil
1/4 cup brown sugar
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 350.

Combine brown sugar, cayenne pepper, garlic powder, paprika, salt, and pepper in a small bowl.

Rub that delicious spice mix on those pork chops. I'm lazy so coated one side of the chops while they were still in the packaging and then coated the other side once I put them in the pan. Probably not the smartest thing to do, but I did it any way. However you do it, coat both sides and use all the spice mix.

Pour enough olive oil in a oven-safe skillet to cover the bottom. (You don't have to use an oven-safe skillet, but it makes life easier.) Once the oil is hot, toss those chops in.

Let them cook about 5 minutes and then flip them. They should be a pretty golden color. Let them cook another 5 minutes or so to brown the other side. To finish up the cooking, transfer the whole skillet into the oven. If your skillet isn't oven-safe transfer the chops to a oven-safe surface and try to take the liquid/glaze too.

Let the chops cook until done, about 5 more minutes. The glaze should also have thickened with this time as well. That's it! Before you plate these suckers I would rub them around in the glaze to get as much deliciousness as possible. If you want to move the skillet after you have taken it out of the oven, please remember to use a hot pad. I don't often use my skillets in the oven and when I do, I'm prone to forget that the whole skillet is hot. I have given myself a handful of blister by attempting to pick up a oven-hot skillet by the handle. Please don't make my mistake! Also, soak this pan while it is still warm (not hot, but warm) to help clean it with a little more ease.


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  1. The not grabbing the pan-by-the-handle game is a losing one, I've burned myself that way many times. We bought some cheap Lodge-brand handle covers to grab the pan out of the oven with that then stay on. Works much better than draping a pot holder over the handle when its hot.