Oh Yes....Thes are some of the best chops I have ever made. Been makin' em' fer years now........
4 - 1" thick chops
In a pan, iron skillet add 2 Tbsp. oil heat to medium. Place chops in oil and seer on each side. Reduce heat to a simmer and add the following:
in small bowl combine:
2 - Tbsp. brown sugar
1 - Tbsp. brown or dijon mustard
2 - Tbsp. worschestire sauce ( hope I spelled that right )
1 - Tbsp. red wine vinegar
1/3 - C. water
Mix well and add to chops. Simmer for 1 hour. Remove chops be careful they are super tender. Crank up the heat and reduce the sauce left in pan, and stir while it thickens. Pour on top of chops and chow down, they are tender and yummy. My neighbor kid always comes over for suppah when he knows I'm fixin these, and he always request that I make extra sauce for his potatoes
. ENJOY!!!
BTW: I don't suggest using partially thawed chops they tend to water down the sauce.
4 - 1" thick chops
In a pan, iron skillet add 2 Tbsp. oil heat to medium. Place chops in oil and seer on each side. Reduce heat to a simmer and add the following:
in small bowl combine:
2 - Tbsp. brown sugar
1 - Tbsp. brown or dijon mustard
2 - Tbsp. worschestire sauce ( hope I spelled that right )
1 - Tbsp. red wine vinegar
1/3 - C. water
Mix well and add to chops. Simmer for 1 hour. Remove chops be careful they are super tender. Crank up the heat and reduce the sauce left in pan, and stir while it thickens. Pour on top of chops and chow down, they are tender and yummy. My neighbor kid always comes over for suppah when he knows I'm fixin these, and he always request that I make extra sauce for his potatoes
BTW: I don't suggest using partially thawed chops they tend to water down the sauce.
