Decided to give pork chops a go a few days back and I got the nod of approval at the dinner table, so figured I would pass this one along. Gather up granulated garlic, ground mustard, black pepper, Worcestershire sauce and BBQ sauce. Oh and some pork tenderloin! The first three ingredients were combined and used as rub on each piece of pork. I started off the cooking with a dash of oil and a healthy amount of Worcestershire sauce in the pan. And then I started to be nervous about having the meat stick to the pan (even though I used a non-stick pan--I've done it before!). So I added BBQ sauce and water to the mix. The extra moisture (plus keeping the pan covered) saved me from drying the meat out as well. Sweet bonus.
I also usually make a sacrafice cut on one piece just to make sure they're cooked thoroughly. Para-noid. I could and should use a meat thermometer but I just cut the one I plan to eat so theres no chance of complaint! These took about 7-8 per side over medium heat to be pink center free. And yes I went carb heavy on this meal--baked potato & garlic toast. Yum-O!
No comments:
Post a Comment