Tuesday, March 27, 2012


1/3 cup molasses
1/4 cup apple cider
2 1/2 tbsp Dijon mustard
2 slices bacon, fried crisp, drained, crumbled
4 thick bone-in loin pork chops
1/2 tsp salt
1/4 tsp minced garlic
1/4 tsp freshly ground black pepper

Preheat oven to 400 degrees.
Line rimmed baking sheet with foil then spray the foil with nonstick cooking spray; set aside.

In a small saucepan whisk the molasses, cider, and mustard together and bring to a boil.  Reduce the heat to a medium-low temperature and cook until reduced to about 1/2 cup; about 10 minutes.

Pat the pork chops dry with paper towels.  Sprinkle with the salt, garlic, and pepper.

In a large skillet, heat the bacon drippings over medium-high heat; add the chops to the skillet.  Cook the chops until browned on each side, about 8 to 10 minutes total.  Remove chops from skillet and place on the prepared baking sheet.  Spoon a tablespoon of the molasses mixture over each of the chops.  Place in preheated oven and bake about 10 minutes until the pork chops are cooked through.

To serve, drizzle the remaining sauce over the chops and sprinkle with the crumbled bacon.

Yield: 4 servings

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