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.
GOOD FOOD. GOOD FRIENDS. GOOD TIMES.
Firecracker Pork Chops
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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
- Preheat oven to 400F
- 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.
- 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).
- 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.
- When done, pull the skillet out, add another heafty amount of sauce to the top of the cutlets and let rest 2-3 minutes.
- 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.
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