Boneless pork chops can be a chore, if you don’t take care in preparing them, you’ll end up with a dry, flavorless, chunk o’ meat-like substance that really wasn’t worth the effort it took to make ’em.
Which is one reason I normally by my chops on the bone, but…
the market was having a special, and Rich really liked the look of this packet of boneless chops, and was commenting how we hadn’t had any in a while.
*sigh*
Well, if I’m gonna do it, I’m gonna do it right…
INGREDIENTS
Marinade:
•1 cup milk (less one tablespoon)
•1 tbsp white wine
•1/2 tsp Aleppo pepper
•1/2 tsp paprika
•1/2 tsp garlic powder
•1/2 tsp onion powder
•1 tsp dried parsley
•1 tsp dried basil
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your favorite hot sauce
•Four boneless pork chops
Toppings:
•Barbecue sauce
•Blue cheese
Put the tablespoon of wine in a measuring cup, then add milk to make one cup. Give a little whisk to blend, then set aside to rest for five or ten minutes.
Place the pork chops in a gallon-sized zipper bag with the seasonings and hot sauce, then pour the milk mixture over, seal the bag, and toss to spread the seasonings around.
Arrange on a flat, rimmed plate (in case of leaks) and stash in the fridge for an hour or, always more better, overnight, flipping the bag over whenever you think to.
When ready to bake, remove the chops from the marinade and heat your oven to 400º.
Line a baking pan with foil, then, if you have one, insert a rack and lightly apply cooking spray.
Place the chops on the rack and drizzle with barbecue sauce to cover. I used cherry cola barbecue sauce, because I was serving these chops with George’s Salad, but you could use your own preferred sauce, or mebbe try peach barbecue and a grilled peach salad.
Bake the chops for twenty minutes, then remove from the oven and sprinkle with the blue cheese.
Cover and let rest in a warm spot for five or ten minutes, just until the cheese is nicely melted.
You could, if you like, run the chops under the broiler after you’ve added the cheese to mebbe singe the edges a bit and put a little crust on top.
Serve.
See? Simple, not too much fuss, and really tasty and tender chops.
No bones about it.
Sorry…
I had to.