Receta Slow Roast Pork Chops
by Midnight Baker

Slow Roast Pork ChopsSlow roasting these pork chops lets the flavor of the sauce infuse in the meat.

This was originally a recipe for chicken wings that was on Cooking.com. I liked the sound of the sauce and thought it would go well with pork.

I used thickly cut pork loin chops here because that's what I had but this would be perfect for those less-expensive country-style ribs. Reason being, due to the slow roasting, you need a bit of fat and marbling.

Slow roasting infuses flavorMy chops were tasty because I watched them closely so they didn't overcook. If you're using a loin chop, I'd definitely advise you to keep an eye on them too as they're apt to be a bit dry if overcooked.

The sauce reduces to a flavorful gravy that has a bit of bite to it because of the sriracha. If you want more of a kick, add an additional tablespoon of it to the sauce. I believe that is the secret to the fine flavor of the sauce. Even though sriracha sauce is hot, it has a wonderful flavor.

I served this with a simple jasmine rice--which was perfect!

Slow Roast Pork Chops 4 thick pork chops, preferably bone-in or country-style ribs
1 cup cola
2 tbs vinegar
2 tbs soy sauce
1 tbs sriracha hot sauce
1 tsp garlic powder

Preheat oven to 325 degrees F. You will need a totally oven-proof skillet, preferably non-stick. If you don't have one, sauce may be poured off to a small saucepan to reduce.

In a small bowl, mix all ingredients except pork chops/country ribs.

Place chops/country ribs in the skillet. Pour sauce over chops.

Roast for approximately 45 minutes, or until pork tests done with a meat thermometer (160 degrees F).

Remove from oven and reduce sauce in the same skillet (or pour off--see first paragraph of directions) until sauce is reduced by 50%. Spoon sauce over pork.

Serves about 4.

Slow Roast Pork Chops

Follow The Midnight Baker's board The Midnight Baker on Pinterest.

Receta Slow Roast Pork Chops by Midnight Baker

Receta Slow Roast Pork Chops
by Midnight Baker