Quick and Tasty – next time I think I will cook them separate from the potatoes, which picked up a lot of the flavor from the rub as well.
What you need:
2 pork chops (your choice, I used boneless sirloin, about an inch thick)
1/4 cup brown sugar
1 teaspoon (about) red wine vinegar
1/4 – 1/2 teaspoon cayenne pepper
1/2 teaspoon salt
What you do:
Pre-heat the oven to 325
In a bowl, combine the brown sugar with just enough of the vinegar to make a paste:
Then add in the cayenne and salt:
mix all ingredients together well.
Poke the surface of each chop repeatedly with a fork on both sides (to let that sugary goodness seep down in):
And slather on the sugar paste, dividing evenly between both sides of each chop (here I have nestled them down into and bed of potatoes in a foil lined pan – but putting them in their own foil packet is probably better)
Wrap foil to cover chops and bake for 30 minutes/until not pink in center /to an internal temp of 155.
That’s right, I said 155. Really you could go a bit shy of that and rest the chops for a bit out of the oven – if you go to 160 in the oven they are going to be SO dry. The internal temp will keep rising after you pull your chops out of the oven. You’ve been warned. (I go by a poke test and, if unsure, by cutting into my own chop to see the center.)
As you are serving, spoon some of the juices from the foil over the top of the chop to make it shiny and moist.
Mmmmmmmmm
Eat, Drink, and be Keri 