Pan Barbecued Pork Chops

I decided to take my latest Fig Balsamic Barbecue Sauce out for a spin with a variation on my Blackberry and Sage Pork Chops, and am pretty pleased with how they turned out.

I like bone in chops, because I think that the bone gives the chops more flavor, but feel free to use boneless if you prefer, or mebbe play around with using chicken thighs or breasts, all of the flavors should work a treat and the method will pretty much stay exactly the same.

•2 thick cut bone-in pork shops
•Steak seasoning
•1 tbsp olive oil

•1/2 cup Fig Balsamic Barbecue Sauce
•1 tbsp butter
•1 tbsp Sherry Peppers Sauce*
•1 tbsp water
•1/2 tsp dried sage
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•1/8 tsp salt

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Season both sides of the chops with steake seasoning, then warm the olive oil in a large skillet over medium high heat.

Add the chops to the hot skillet and cook for five minutes per side, until they are nicely browned.

Remove the chops from the skillet and add butter, waters, Sherry Peppers, and seasonings, scraping to remove any tasty crunchy bits from the bottom of the pan.

Stir in the barbecue sauce and reduuce the heat to low.

Return the chops to the pan, spooning the sauce up and over the top of both chops.

Cover and cook until the sauce has thickened a bit and the chops are cooked to your liking.


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