- 9 years ago
- Wedding: September 2013
@nona99 I’ll have to try that!
I’ve always done one of two things- marinade them is 3 parts orange juice to 1 part worcestershire sauce for 1-3 hours in fridge. Sprinkke with a little Tony Chachere’s, or Jane’s, or some other mix of onion, garlic, and cayenne. I cook on medium heat in a skillet on the stove until cooked through. I like serving with carrots or sweet potato and peas.
OR… sprinkle with same seasoning blend, then sear in skillet, on both sides. I have used both aluminum and cast iron. Dump in an entire 16oz jar of pace picantee sauce (I use mild) and 1 – 2 TBSP brown suggar. Bring just to a boil, cover, and simmer for roughly an hour. We call these “giddy-up porkchops”. My Fiance loves them, and I usually serve them with BBQ beans and corn or green beans.