This recipe is perfectly suited for your favorite cast iron skillet. Chops are coated in spices and browned to perfection before the sauce is added and finished in the oven. The chops came out delicious and juicy. However, I personally felt that the sauce was a little too sweet. My “Carolina Taste Buds” crave a little more acidity. I think the next time I prepare this I will reduce the amount of water and brown sugar used and add some vinegar and lemon juice. Served here with Spicy Whole Roasted Cauliflower.
SPICED PORK CHOPS (Serves 4)
- 1/4 cup all-purpose flour
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons ground mustard
- 1-1/2 teaspoons paprika
- 1/2 teaspoon celery salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried basil
- 1/8 teaspoon salt
- Pinch pepper
- 4 pork loin chops (3/4″ – 8 oz. each)
- 1 to 2 tablespoons canola oil
- 1 cup ketchup
- 1 cup water
- 1/4 cup packed brown sugar
- In a large resealable plastic bag, combine the first 10 ingredients. Add pork chops, a few at a time; seal bag and toss to coat.
- In a large skillet, brown chops in oil on both sides. In a small bowl, combine the ketchup, water and brown sugar; pour over chops.
- Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving. Yield: 4 servings.