Remove pork from the brine and use paper towels to pat dry.Whisk together all ingredients in the bowl with reserved spice mixture setting aside until after the chops have cooked.Grate 1/2 an onion on the large holes of a box grater.Transfer remaining spice rub to pie plate or large plate.Combine all ingredients in a small bowl, measure out 2 teaspoons mixture into medium bowl and set aside for sauce.Submerge chops in brine, cover with plastic wrap, and refrigerate for 30 minutes. Dissolve salt in 2 quarts water in large bowl or container.Trim the chops of any excess fat and make slits, sides slit according to illustration below (see note above).The descriptions of how I prepared them today are given below:Ĥ bone-in pork rib chops between 3/4-and-1″ thick (8-to-10-oz each) But skip the brining in step 1 and add 1/2 teaspoon salt to the spice rub.Ĭhris Kimball’s original recipe is here. If you cannot find natural pork, you can still used enhanced pork, which is injected with a salt solution.I don’t think you can beat mashed potatoes with these pork chops, though rice is an option, too.I especially like bone-in, fat-marbled pork chops for this dish, though it is also nice with boneless pork chops.Rinse it out and wipe dry at the very least, if you won’t be washing it until later. It won’t hurt it, though I don’t suggest letting your pan sit too long after dinner. Don’t worry about the tomato sauce in the cast iron. A cast iron skillet works nicely for these pork chops.This keeps the sauce nicely on top of the chops, and prevents the sauce from cooking dry on the bottom of the pan, where it may darken and introduce a bitter flavour. You can even butt the right up against each other as I have done here. Chose a baking pan that doesn’t leave too much room between your pork chops.Step 2: Pour sauce over pork chops and bake, uncovered, for about 1 hour. Step 1: Simply place pork chops into oven-proof baking dish or skillet. ![]() If you don’t have dry mustard on hand, you can substitute 1 1/2 tsp of prepared yellow mustard. Soy Sauce – you can use regular or low-sodium soy sauce or Tamari sauce.ĭry Mustard – this is the powdered mustard in the little yellow cans. You can probably cut the brown sugar back to about 1/3 cup, if you like. Dark brown sugar will give a slightly richer flavour. That said, if you can’t find it or just need to made due, I’ve included a Chili Sauce Substitute below.īrown Sugar – use light or dark brown sugar here. Think of it as a spicy ketchup (it’s nice on eggs!). Using bottled chili sauce not only makes this dish super easy, it’s a nice condiment to have around. ![]() And 1 bottle will be enough to make this dish twice. I highly recommend adding it to your grocery list if you don’t have it on hand. It is easily available at most grocery stores, usually found in/near the Ketchup. Your call :)Ĭhili Sauce – I use Heinz™ brand Chili sauce. ![]() ![]() Also, if your chops have a lot of fat on them, you may wish to trim a bit off before baking. For thinner pork chops, you may need to reduce the baking time. Pork Chops – you can use any pork chops for these – boneless, bone-in, thick or thinner. Get the Recipe: Easy Oven Baked BBQ Pork Chops.
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