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Firecracker Pork Chops

written by foodloveplay September 20, 2018
Firecracker Pork Chops

I am utterly in love with this sauce. When I first tried it, I had to tweak some things and pinch a little here and there, but it only made it better. If you are having a craving for spicy, yet succulent recipes, this is the one!

If you want to do this healthy, steam up some broccoli and have a fantastic meal. If you are looking for comfort food, steam up some rice, throw in the broccoli (for health and stuff) and then use the leftover firecracker sauce as a drizzle.  Let the flavors dance across your mouth.

I love love LOVE cast iron, however, if you are not a cast iron lover, you can make this recipe in a foil lined baking dish and still come out with a magic meal.

 

We like our food spicy and our gossip spicier.

Southern Belle Secret #36

GOOD FOOD. GOOD FRIENDS. GOOD TIMES.

 

Firecracker Pork Chops

Print This
Serves: 4 Prep Time: 15 Minutes Cooking Time: 30 Minutes

Ingredients

Sauce:

  • ½ cup Frank’s Red Hot sauce
  • ¾ cup dark brown sugar, packed
  • 1 tablespoon soy sauce
  • 2 tablespoons apple cider vinegar
  • 1 clove garlic, minced
  • 1 teaspoon red pepper flakes

Pork:

  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 thick 1-inch pork cutlets

Instructions

  1. Preheat oven to 400F
  2. In a small saucepan, heat brown sugar and hot sauce until sugar has melted. Stir in soy sauce, vinegar, garlic and red pepper. Bring to a boil, then lower heat and simmer for 15 minutes to meld all the flavors.
  3. While the sauce is simmering, add olive oil to a cast iron skillet, season cutlets with salt and pepper on both sides. Brown on each side in a medium hot skillet. Cook 1-2 minutes on each side. (Just enough to brown the cutlets and lock the juices inside).
  4. Add a heafty amount of sauce to the top of cutlets, using the spoon to smear across the top of each cutlet. Put cast iron in the oven to cook for 5 minutes. Pull them out and add a tablespoon of sauce to each cutlet. Place back in oven and cook until done, about 15 minutes.
  5. When done, pull the skillet out, add another heafty amount of sauce to the top of the cutlets and let rest 2-3 minutes.
  6. Serve hot with leftover sauce, drizzled on everything!

 

Note: Do not pierce your cutlets with a fork when browning. The fork holes will allow all the juices to escape and give you dry pork.

© FoodLovePlay. All images & content are the sole property of FoodLovePlay. Please obtain permission prior to using my images. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words

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