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Brazen Divas: Barbecued Pork Chops

Written By Pam Brandon and Anne-Marie Denicole On October 20, 2010

braised_bbq_pork_chops1Why shake and bake when you can braise and praise? These ooey-gooey braised pork chops in a tangy, from-scratch barbecue sauce come together with just five pantry-friendly ingredients.

Boneless chops can toughen up in a hurry, so we’re slowing things down for this classic, budget-beloved main course. Braising is an ideal cooking method for tougher cuts of meat—and best of all? It’s ridiculously easy. A quick sear in a bit of fat, followed by a small amount of liquid and a tight fitting lid is all it takes to fill your home with the mouth-watering aroma of a truly scrumptious supper.

To go with, smash up some sweet ‘taters with butter, a brightening burst of ginger paste and nutty, sweet ground coriander.

Brazen Barbeque Chops
Serves 4-6
6 medium thickness boneless pork chops
Coarse salt and cracked black pepper to taste
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 tablespoons honey
¼ cup white wine
1 teaspoon garlic powder (optional)

Rinse the chops and thoroughly pat dry; season with salt and pepper.

Heat a large nonstick skillet over medium-high heat and add the olive oil. When the oil is shimmering, add the chops and sear until nicely browned, about 4 minutes per side.

In a small bowl, mix together the mustard, vinegar, Worcestershire sauce and honey. Pour over the chops and bring to a simmer. Add the wine and garlic powder, if using, cover with a tight-fitting lid and reduce heat to medium low. Gently simmer for 1-1/2 hours, turning the chops occasionally in the sauce.

Remove the chops and keep warm. Raise the heat to medium-high and allow the sauce to reduce until desired thickness.

Ladle the warm sauce over the chops and serve immediately.

Diva Confession: Brown rice is nutty, healthful and whole—and we should all be eating more of it. It’s the smart alternative to white rice, which is refined by removing the bran and germ, stripping the rice of healthy stuff: fiber, magnesium and vitamins. Worse, it increases the glycemic index, which measures how quickly a food raises glucose levels.
Some still prefer white over brown, probably due to the blandness of white rice – and convenience.  A quickie side of white is done in 20, brown rice, after it’s rinsed and drained, 45. But try super convenient, off-the-shelf containers of cooked brown rice. Two minutes in the micro produces a tender, nutty bowl to mix with your favorite veggie sauté, beans or stir-fries. Try organic varieties, along with exotic picks such as black pearl rice.


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