Holy moley!!!!! What was I thinking?!!! I totally forgot I threw out my regular chili sauce when I did a condiment purge a few months ago but I was totally set on trying this pork chop recipe for dinner tonight. So instead of 2 tablespoons of regular chili sauce I used 2 tablespoons of Sriracha sauce. I repeat, WHAT WAS I THINKING?! I know that many of you don’t think 2 tablespoons of Sriracha sounds like much. You have got to remember one thing about me, I am a total wimp when it comes to hot spices. I use Sriracha a quarter teaspoon at a time. Again, what was I thinking? Fortunately, the honey and baking mellowed the heat considerably. The resulting heat level was at the upper level of my tolerance. The next time I make this recipe I will make sure I have regular chili sauce.
Marinated Pork Chops
1/4 cup soy sauce
2 TBS chili sauce
2 TBS honey
2 TBS canola oil
2 TBS finely chopped green onion
1/2 tsp curry powder
3/4 lbs boneless pork chops
In a small bowl, mix the soy sauce, chili sauce, honey, canola oil, and curry powder. Mix well. Lay pork chops in a pan with high sides and pour the marinade over with the top. Turn the chops a couple of times to coat the chops with marinade. Cover the pan with plastic wrap and marinate for 4-6 hours or overnight. When you are ready to cook the chops, preheat your oven to 350 degrees. Bake your chops for 30 -35 minutes.
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Also on next week’s menu…..Carson picked both he’s branching out 🙂