My first kitchen adventures of the new year ended in complete disaster. Dan and I had just gotten back from a day of skiing, and I really wanted warm bread rolls and a steaming bowl of beef bourguignon for dinner. But, I was too tired and hungry to make a Julia Child-esque meal, so I decided to cut some corners and use one of the “fast and easy” bourguignon recipes I found online. Worst idea ever! It is impossible to make good beef bourguignon in less than an hour. Cannot be done. Should not be done. Trust me.
Naturally, I felt the need to make something delicious to erase the stink of failure hanging in the kitchen, ASAP. These pork chops were just the thing to do it.
Everyone has a standby in the kitchen, the one thing they make well every single time. These glazed pork chops are mine. They are the only meal that I regularly cook for me and Dan, and my favorite go-to for when I want to impress dinner guests. I’m not sure how these chops have managed to escape my blog for this long, but I think it has something to do with the fact that they’re so delicious that they’re half-eaten before I even think to reach for my camera. I made these recently for my friends Rick and Jamie, but forgot to take pictures. Luckily, my friend Grace is visiting this week, so…yeah. Pork chops again.
I regret nothing. There’s a reason I make this meal so much, and the reason is that these chops are delicious. Juicy, with a delicious, pleasantly sweet glaze that caramelizes on the grill. So good, especially if eaten with mashed potatoes and baked mac n’ cheese (which will get a post soon).
– 4 pork chops, brined (some people like to brine over night…for those of us who are less organized in the kitchen, 1.5 hours before dinner is good too.)
– 2/3 cups brown sugar
– 2 tbsp salt
– 1 tsp cloves
– 1 tsp ground pepper
– 1 tbsp minced garlic (or, garlic powder if you’re out of the real stuff)
(3) Pat pork chops dry, then rub thoroughly on all sides with dry mixture. Place in baking dish, and let rest for a few minutes.
(5) Remove chops from grill and put back in the baking dish. Stick it in the oven to broil for about 10 minutes.
(6) Serve drizzled with own juices.