We were up north with some friends at our favorite cabin and, well, we thought we’d eat at least one dinner in.
The thing is, even in a very nice cabin with a fully equipped kitchen, it is not my fully equipped kitchen, so I did little shuffling around to make up for that, and, you know what? It wasn’t half bad!
The original plan was to grill pork chops, so I picked up a bottle of Italian dressing to use as a marinade and some mustard barbecue.
And then, wouldn’t you know it, we couldn’t get the grill to light, so on to plan B.
•Thin-cut bone-in pork chops
•Italian salad dressing
•Mustard barbecue sauce
Early in the day, I poured the Italian dressing over the chops in a gallon-sized zipper bag, then stashed ’em in the fridge while we were all out and about.
When we got home, I took the chops out of the fridge to come to room temperature while we all enjoyed some wine.
Heat the oven to 350º and line a baking dish with foil (I used a glass pie plate, because that was what I had).
I took the chops out of the marinade (discard the marinade) and browned them in a skillet, three to five minutes per side before transferring the chops to the prepared baking pan.
Pour the barbecue sauce over the chops and bake for 30 to 45 minutes, until the chops are cooked through and tender.
Note: these chops were very thin, so you may need to adjust your cooking times.
In the end, baked chops with a salad kit on the side made for a fine cabin dinner.