Marinated Pork Chops

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.

• Difficulty: Easy
• Print

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.