We don’t have pork chops very often. We eat so much chicken that I either just forget about it or I think it is going to be tough and flavorless so I skip it. But, we had a package of mixed pork chops to use and I needed to find a way to get my family to like them.
This is a great inexpensive meat dish as we often have pork chops on sale at our local store for $1.19 a pound! Finding 4 large pork chops will cost about $3.00 and the extra ingredients are $1.00 or less.
Verdict:
This was a super, simple way to cook the pork chops and the secret to not overcooking them is to use your meat thermometer. You cannot tell when a pork chop is done by looking at it. By the time you think it is done it is probably way overcooked. For a medium done pork chop remove the chop from the pan at 150 degrees and it will rise to about 160 degrees before serving. This will give you a perfectly done chop.
The coating on this was sweet and tangy. The bit of Cayenne pepper and paprika give it just a hint of spice. If you want more you can add a bit extra to your coating.
I served this dish with a hearty green salad, steamed broccoli and mashed potatoes.
Glazed Pork Chops
Ingredients:
- 4 large thick pork chops, bone-in
- 1/2 cup brown sugar
- 1/2 teaspoon Cayenne powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- dash black pepper
- 2 tablespoons olive oil
Directions:
- Preheat oven to 350 degrees.
- In a small bowl mix brown sugar, Cayenne powder, garlic, paprika, and black pepper in a bowl.
- In a large, oven proof skillet that will hold all 4 of your chops begin heating oil over medium heat. If your chops won’t fit in one pan you may need to use two. Do NOT cook them one after the other in the same pan or the sugar on the chops will likely burn.
- Pat the seasoning mix onto the pork chops, including the edges of the chop. Place gently in the pan of heated oil.
- Cook 5 minutes per side. Check the temperature on your chop. If it is 150 remove from heat and let sit for 3 minutes before serving. If not transfer pan to oven until temperature in the center of the chop reaches 150 degrees. Remove from oven. Allow to rest and then serve.
What's for Dinner Moms? 
We LOVE pork chops. (Several packages are included in our half-hog that we get from a local farm twice a year). Love this new way to eat them. Thanks for sharing your recipe!
LikeLiked by 1 person
Thank you so much! I need to start putting them into our meat rotation more.
LikeLiked by 1 person
Is this really spicy or just a little kick to it? This coming from the person that thinks Medium Salsa is way too hot!!
LikeLiked by 1 person
Just a hint. If you ate afraid half the spice – Cayenne and paprika, taste and adjust to your liking. 🙂
LikeLike
I used to ALWAYS overcook my pork, until I got a meat thermometer. I read up on what temperature it should be cooked at, and a long time ago people were scared of getting trichynosis from pork so the National Pork Board recommended something like 160-175 internal temperature, almost always making the pork way too overcooked. The NPB now says that any temp between 145-160 is good, and even if the pork is a little pink inside it’s a-okay. I wish more people knew that, because I think that’s why people steer clear of pork! Bravo for recommending a meat thermometer, something that should be in every kitchen!
I’ve also found that the thinner T-Bone cuts are easier to not overcook—the only downside is the lack of meat…
LikeLiked by 1 person
Thank you for the recommendations!
LikeLiked by 1 person
You’re welcome! There’s nothing worse than overcooked pork!
LikeLiked by 1 person
Whenever I can use cayenne pepper, I do! This looks tasty!
LikeLiked by 1 person
Thank you!
LikeLike
Thank you for sharing
LikeLiked by 1 person
Thank you for stopping by.
LikeLike
Yumm, yumm! Put more of these tasty food.
What a happy day when the food is hot and ready on the table! What a happy day.
Smiles and hugs, my friend.
LikeLiked by 1 person
Too yummy can almost taste it 😋
LikeLiked by 1 person
I love sweet and tangy!
LikeLiked by 1 person
It has just a hint of a bite. If you like more add extra Cayenne pepper. 🙂
LikeLiked by 1 person
yummm
LikeLiked by 1 person
Oh man, those sure look sticky-yummy good! And yes, the new safe temp has been lowered, so even below 160 is OK and less risk of overcooking. 🙂
LikeLiked by 1 person
This looks juicy and yummy!
LikeLiked by 1 person
Thank you! It was good.
LikeLiked by 1 person
I tried to take the pork chop off the page to eat it! It looks fabulous!
LikeLiked by 1 person
Lol. Thank you!
LikeLiked by 1 person
I pulled pork chops out of the freezer so I can try this recipe! When I post how mine came out I’ll link to this post. Thanks for the recipe!
LikeLiked by 1 person
Thanks! Remember to make it your own. Add more Cayenne or paprika to your tastes or even other spices. Play with it so it is what your family likes! 🙂
LikeLiked by 1 person
I made them but they weren’t quite as attractive as yours. They were delicious, though! I’m going to post them in a few days.
LikeLiked by 1 person
Sorry, they weren’t so attractive but glad they tasted good! 🙂
LikeLiked by 1 person
I love when a dish turns out beautiful and delicious but if I have to choose one or the other, I’ll take delicious!
LikeLike
Oh WOW WOW WOW – WIsh I had one for my evening meal.
Congratulations and well done: I wish to let you know that I have nominated you for “The Mystery Blogger Award”. Check out the link: http://bit.ly/2jfpBHQ and I hope that you will enjoy it and also pay it forward.
LikeLiked by 1 person
Thank you so very much! I love finding pork chop recipes my family really likes.
LikeLiked by 1 person
A must try soon. Hope you will be able to participate and pay forward The Mystery Blogger Award, Congrats again
LikeLiked by 1 person