Proud Pork Chops

Start with thick pork chops, like “double cut”. All the work you do will be lost if you don't start with the right meat! These babies strut their stuff, and will do you proud. The glaze is a simple mix with the seasonings already mixed for you.

Thick pork chops are cooked in a two step process that brings out the juiciest, most succulent bite. This takes no special kitchen skill but tastes like you are a Master Chef.

Start with a dry rub:

¾ cup brown sugar

½ tsp paprika

½ tsp garlic powder

½ tsp salt

¼ tsp pepper

Mix in a shallow bowl and roll each chop until all sides and edges are covered. Place each in a zipper bag and set in refrigerator for a minimum of three hours or overnight.

Take out at least an hour before cooking, Rinse well, you want all of the remaining salt gone. Wipe off any rub left on.

Preheat oven to 210 degrees

Baste:

2 Tbs softened butter,

½ tsp garlic powder

½ tsp baking soda

Rub on both sides and place on rack over a foil lined pan

Roast for 1 hour to get chops to 110 to 115 degrees. Check with thermometer.

Turn oven over to broil. Make sure there is at-least 3 inches between top of chops and the heating element.

Sauce:

½ cup sweet & sour sauce

¼ cup brown sugar

2 Tbs yellow mustard

Stir to mix well and brush on both side of each chop.

Carefully watch as you let them broil for about 4 – 5 mins per side. You will get a nice dark brown crust.

CHECK again with thermometer: Chops should reach 135. Take each out and tent with foil. Let them rest for 5 to 7 mins.

This is always a good time to cook any microwave vegetable side dish while you wait.

I just love snapping green beans:, excuse me, Haricots Verts! Sitting there allows me to re-center and focus on pouring love into the food.

You can spoon any extra sauce over the chops when serving.

Let the chops be the star of the meal. Serve with a simple green vegetable without sauce and maybe some herb pasta.

What a beautiful meal for my Master and guests!

For our music:https://www.youtube.com/watch?v=a3M2-D7txw8 Bad Boy

So privileged to be serving my Master Indy

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White  

http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTMvia @amazon