This is a quick weeknight meal you can get on the table fast! The spices are a perfect balance between spicy, sweet and smokey which make for a wonderful combination of flavors. No bland food here! But, the best part of the recipe is the glaze. Ohhhh...the glaze, it is divine! Sweet and savory - mah favorite! I think I need to devote a special label on the NuM NuM just for these types of dishes.
The original recipe called for pork tenderloin seared on the stove top, then finished off in the oven, but I substituted bone-in pork loin chops. I'm sure if I used a tenderloin it would've tasted even better since the glaze would have caramelized and produced a sticky yummy crust. Must try that version next! But if all you have are pork chops, they are an equally delicious substitute. However, next time I think I'd brush the glaze on both sides of the pork since that was the best part and really took these chops over the top. Enjoy!
Brown Sugar Spiced Pork Chop
Adapted from Mel's Kitchen Cafe
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon cinnamon
2 bone in pork loin chop (1 1/4 lb. total), at least half inch thick
1 tablespoons olive oil
1/2 cup packed dark brown sugar
1 tbs finely chopped garlic (about 4-5 cloves)
1 1/2 tsp tabasco or Cholula sauce - or adjust to taste
1. In a small bowl, stir together salt, pepper, cumin, chili powder, and cinnamon, then coat the pork all over with the spice rub.
2. Mince garlic and turn into a fine paste using the back of your knife. It may help to add a bit of brown sugar to the garlic to help mash it into a paste. Stir together with the brown sugar and Tabasco.
3. Heat the oil in an ovenproof 12-inch heavy skillet over medium high heat until the oil is hot and rippling. Brown the pork on one side, flip the pork and brush glaze over pork. Cook until internal temperature registers 150F.
Labels: pork - Monday, October 11, 2010