These are good. So so so so good. OK, so Noeleen, my vegetarian friend who is sitting next to me right now may not think so, but the rest of my friends will. And if you’re not my friend, you will be after you make and eat these little honeys.
That’s right. I’m back, baby.
Ingredients:
4 pork chops with bone (always, ALWAYS with bone)
1/4-1/2 cup whiskey (depending on your, uh, target audience)
1/4 cup cider vinegar
1/4 cup honey
2 tbsp. soy sauce
1 medium onion, sliced
4 pork chops with bone (always, ALWAYS with bone)
1/4-1/2 cup whiskey (depending on your, uh, target audience)
1/4 cup cider vinegar
1/4 cup honey
2 tbsp. soy sauce
1 medium onion, sliced
1-2 sliced fresh peaches
2-4 garlic cloves, crushed
slug of orange juice
few dashes pepper (soy sauce is salty so you likely won’t need salt)
2-4 garlic cloves, crushed
slug of orange juice
few dashes pepper (soy sauce is salty so you likely won’t need salt)
Directions:
Place the sliced onions in your baking dish. (I used a lasagna pan.) Put your chops on top of onions. Put the peaches on top’a them chops. Mix the rest of the yummy stuff together (the planners method) or just dump it all on top (my method.) Cover and place in fridge for a few hours before cooking (planners method again) or just put it right in the oven (yup–me again.) Bake at 350 until done. Time really depends on the thickness of your chops and it’s hard to go by weight if the bone is large. If they’re thin (I feel sorry for you, but you’ll survive) check your meat after about 40 minutes. If they’re thick it may take closer to an hour.Unsolicited tips: OK, to technically you don’t have to have a bone in your pork chop but I highly recommend it. Not only does every single kind of meat ever butchered taste better when it’s cooked with the bone, a good chop lover will surely enjoy the simple pleasure of picking up said bone and removing the last bits of tasty tender meat caveman style (held in fist, teeth to bone, dental floss after dinner.) May not be elegant but there you go. 🙂
Place the sliced onions in your baking dish. (I used a lasagna pan.) Put your chops on top of onions. Put the peaches on top’a them chops. Mix the rest of the yummy stuff together (the planners method) or just dump it all on top (my method.) Cover and place in fridge for a few hours before cooking (planners method again) or just put it right in the oven (yup–me again.) Bake at 350 until done. Time really depends on the thickness of your chops and it’s hard to go by weight if the bone is large. If they’re thin (I feel sorry for you, but you’ll survive) check your meat after about 40 minutes. If they’re thick it may take closer to an hour.Unsolicited tips: OK, to technically you don’t have to have a bone in your pork chop but I highly recommend it. Not only does every single kind of meat ever butchered taste better when it’s cooked with the bone, a good chop lover will surely enjoy the simple pleasure of picking up said bone and removing the last bits of tasty tender meat caveman style (held in fist, teeth to bone, dental floss after dinner.) May not be elegant but there you go. 🙂
Kickin' it in the Kitchen 