Friday, July 26, 2013

Thick Pork Chops

You know those inch plus thick pork chops that most people tell you to stuff?  I do not like to stuff them, but this is what i do to keep them moist inside.

Thick Pork Chops

4 Equally Thick (1" or more) Pork Chops
1 teaspoon crushed red pepper
1 teaspoon salt
2 teaspoon raw sugar
1/2 teaspoon Fresh Rosemary, minced
1/2 cup apple juice
1/2 cup rose wine

Mix Juice and wine and pour into a large baking pan
Mix dry ingredients and rub the chops
place the chops in the baking pan with liquid

Broil on high for 10 minutes (or till browned) and flip to the other side
Bake at 300 F for until the internal Temperature is 160 F (about 1 hour)
Serve with the cooking liquid (which has thickened a bit)