Pork Chops with Barbecue Sauce and Cornbread
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Serves/Makes: 4
Ready in: < 30 minutes
- 1/4 onion
- 1 clove garlic
- 2 tablespoons vegetable oil
- 1/2 a chipotle pepper, chopped
- 1 tablespoon molasses
- 1 tablespoon brown sugar
- 2 tablespoons apple cider vinegar
- 2 teaspoons yellow mustard
- 1 tablespoon Mexican hot sauce (more if desired)
- 1 can (8 ounce size) tomato sauce
- 1/4 teaspoon salt
- 3 tablespoons vegetable oil
- 1 pound thin cut boneless pork chops
- salt and pepper
- cornbread or corn muffins
Mince onion and chop garlic. Heat first measure of vegetable oil in a small saucepan over medium heat. Add onion and garlic and saute for 4 minutes until onion is translucent. Add chipotle, molasses, brown sugar, vinegar, mustard, hot sauce, tomato sauce, and salt. Stir to combine and bring mixture to a simmer, reduce heat to medium low and let flavors combine simmering for 10 minutes. Remove sauce from heat and blend until smooth in a standing blender. Meanwhile, heat a large saute pan over medium high heat with remaining vegetable oil. Season pork chops on both sides with salt and pepper. Add to oil in saute pan and cook for about 2-3 minutes per side depending on the thickness until cooked through. Remove pork chops from heat. To serve, assemble a sort of open faced sandwich with pork chops on top of cornbread smothered in barbecue sauce.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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