While you out shopping for your pork chops strive purchasing fairly thick cuts, as thinner pieces are likely to dry out quickly on the barbecue. Place pork chops in an 20x30cm (8×12 in) baking dish and sprinkle with salt and pepper. Dredge the chops in the glaze that has shaped in the skillet before serving. Brine the pork chops (optional): You probably have time, brining the pork for even a brief period provides flavor and ensures juiciness within the completed chop. Set the chops aside to heat while the oven finishes heating.
Add enough oil to a large cast iron skillet that the oil will come half-means up the chops. Remove chops to a rack or paper towel to drain. This resting time will give the crust a chance to dry on the pork chop. Thin-cut pork chops will likely be just cooked by on the similar time that the breading is browned and crisp. Liberally sprinkle the porkchops on both sides with the seasoning mixture.
It’s a combination of soy sauce, ketchup, brown sugar, pineapple juice, garlic & ginger. You too can tilt the skillet and scoop it up with a spoon, then drizzle it over the chops. Prepare …Read more