Sweet N Spicy Pork Chops
"These are broiled, nicely spiced, and always a big hit. They're quick to prepare also, and work as well for a family dinner as they do for company. I usually make some type of green beans (if I'm really in a hurry I get a can of Del Monte seasoned green beans), and some type of potatoes, but mac n cheese works too. Also, kids love these."
- Ready In:
- 40mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 6 center-cut pork chops (or the type you prefer, thickness is up to you)
- ground black pepper
- granulated garlic
- brown sugar, for each chop (I use light, but dark will work)
- salt (optional)
directions
- Line large broiler pan with foil (if not using heavy duty foil. line it twice, makes for easy clean up) Also. you just need the bottom of the pan, not the rack.
- Place chops in pan, and season heavily with, pepper, and garlic (and note I mean HEAVY). Lightly salt, if desired. Then top with about 2 tablespoons of brown sugar. Place under broiler, (if using gas - use 2nd from top slot, if electric, either 2nd from top, or 3rd). If chops are really thick, for gas broiler, put on bottom slot.
- Cook about 10 - 15 minutes, until sugar is bubbly and turning quite dark. The dark color is mostly just the sugar getting brown, not the meat.
- Turn chops, then repeat with spices and sugar (yes another 2 tablespoons), and cook another 10 or 15 minutes, till done. Just keep watching them to make sure they don't burn, but remember the sugar is going to bubble and get dark, so account for that--just make sure pork is cooked totally through (or to the doneness you prefer). Cooking time is of course going to vary based on how thick your chops are.
- Hope you enjoy.
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Reviews
-
EXCELLENT! I made it last night and the chops were moist and delicious! I broiled mine on the 2nd rack down. 10 minutes the 1st side and only 6 minutes on the other! And, I would agree with another poster that the more brown sugar, the better! I did 2 packed tablespoons on the 1st side an I did about 2.5-3 packed tablespoons on the other side. It was great but I think next time I'll do at least 3T each side. GREAT RECIPE! -
I've made this twice the first time we LOVED it so I made it again tonight, but we didn't love it tonight. I only used 2 tbls of Brown Sugar this time and I think last time I must of added a little more. I couldn't tell if it was 2 per chop or 2 per total of chops. Last time whatever I did was right so if that would be made clearer for fools like me it would be perfect. :) Thank you! -
Ohhhh, these chops are indeed out of this world good!!! Both my DH and I relished every bite. We ladled the sauce over our chops on the plate so that we could actually dip each bite with sauce. I used pork tenderloin chops and so they were a little less tender than I would prefer. Next time if I use the same cut I will cook them for a little less time so that they will be a little more tender. I cooked mine 10 minutes each side. And YES there will be a next time!! These are fabulous...and as the chef states don't skip on the spices and the brown sugar! Made for PAC Fall 2009. http://www.recipezaar.com/bb/viewtopic.zsp?t=310505&postdays=0&postorder=asc&start=0 -
Good pork chops! I thought they seemed too easy to be true so I allowed my 3 year old daughter to put the pepper, salt and sugar on them. They turned out wonderfully! Definitely keep the pan lined with foil though bc that makes clean up much easier! Loved the sweet and spicy flavor with the pepper and sugar combo! Thanks for a great meal!
RECIPE SUBMITTED BY
lindieb
San jose, 43
<p>I've always loved to cook. I made my first scratch cake at age 7, (German Chocolate). I love all types of cuisine, but after migrating to California 10 years ago, and love the food here, and learning how to prepare the favorites of my Cali, family and friends. That being said, my passion in cooking is keeping the recipes and traditions I learned from my mother and grandmother, back home in the south, alive Not that even their recipes can't be improved. One example is my grandmother (in my mind) made the best pot roast to ever grace a table. Then, my boyfriend persuaded me to add red wine to the cooking liquid. It's still my granny's pot roast, only better. But, so far, nothing I've learned here, improves my Texas style Chicken Fried Steak. And cornbread??? It seems Californians think it should be like cake, made mostly of flour with a hint of corn meal, rather than cooked in a bacon seasoned cast iron skillet - they key ingredient being corn meal, with a scant amount of flour. My newest interest is learning more about Asian cooking, of all varieties, with the possible exception of sushi. Where I come from, you hand us some fish, we roll it in cornmeal, fry it, and make some hushpuppies ;)</p>
