Guest Author - Vannie Ryanes
Chops broiled this way are juicy and tender. Delicious with a baked potato or with garlic mashed potatoes topped with finely diced leeks or green onions and steamed asparagus.
If you prefer serving these spicy chops southern-style, serve with collards or any kind of cooked leafy green vegetable. I do not recommend dandelion greens, they are much too bitter for these pork chops. While brocoli and brocoli rabe may not be what comes to mind when thinking of leafy green vegetables, both make an excellent side dishes for these pork chops.
4 Pork Chops (lean center cut apprx. 5 to 6 oz. each)
2 medium garlic cloves, crushed
1 tspn onion flakes
1/8 tspn ground cayenne pepper
2 tblspn fresh lemon juice
3/4 tspn paprika
Salt and Pepper to taste
Turn broiler on full.
Mix crushed garlic, cayenne pepper, onion flakes, paprika, salt, pepper and lemon juice in medium sized bowl and beat to blend into an emulsion. Place pork chops in shallow broiler pan (rack removed), pour mixture of chops and refrigerate for 10 minutes. After 10 mins. turn chops and return to refrigerator for 10 more minutes. Replace rack in pan and lay chops on rack and broil 3 to 4 minutes per side. Baste each side. Meat should be 5 to 6 inches from flame or heat coil.
Makes 4 servings.
This recipe is easily doubled. See easy Garlic Mashed Potaotes recipe in Related Articles.
Check out it is available from Amazon.com. This is one of two cookbooks I recently reviewed See my review.
To learn more about ice tea made southern-stle, seeIced Tea History.