Thursday, December 14, 2006
PHAT ASS PORK CHOPS
4 Pork Loin Chops
1/4 cup soy sauce
1 1/4 cups water
3 tbsp butter
1 tbsp Worcestershire sauce
1 tsp fresh ground black pepper
1 cup apple cider or homemade apple sauce
1/3 cup heavy (whipping) cream
Simmer (medium-low heat) all ingredients but the cream in a covered pan for forty minutes, stirring occasionally. Remove the lid and continue to simmer (medium heat) for twenty minutes, stirring occasionally. Turn the heat to low, add the cream and cook for about ten minutes (until the sauce has thickened a bit), stirring frequently.
THE STORY BEHIND THE RECIPE
My mother always made delicious, tender pork chops in an electric skillet—it was one of my favorite meals. I started experimenting with my own recipes. Pork chops need to be brined, cooked for a very short period of time or cooked a long time to come out tender. I also went back and forth between a soy-cream sauce and a soy-apple sauce. I finally threw them together and found I liked this best.
I think pork chops with bones are more tender and flavorful than boneless.
I specify homemade applesauce because store bought applesauce is bland and flavorless. If you use store bought applesauce you need to add honey and lemon juice to turn up the flavor.
Apple cider is a better substitute for homemade applesauce—it’s also a good choice if you want a smoother texture.
This isn’t a low carb or low fat recipe. To make it low fat, use lean pork and cut the butter and cream from the recipe. To make it low carb, use a low-carb replacement to the applesauce or apple cider.