Did you say glazed pork chops?

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Ol'FashionHen, Apr 9, 2009.

  1. Ol'FashionHen

    Ol'FashionHen Chillin' With My Peeps

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    Oct 24, 2008
    The South
    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 [​IMG] . ENJOY!!!


    BTW: I don't suggest using partially thawed chops they tend to water down the sauce. [​IMG]
     
  2. cw

    cw Chillin' With My Peeps

    Jan 11, 2009
    green co.
    what a recipe that sounds so good i wrote it down

    thanks from chis in ky (just a few miles from over yonder)
    might even try it on venision
     

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