These pork chops are a favorite in my household, they are an easy quick meal packed with alot of flavor and the chops always come out juicy and tender. While the seasoning does have some brown sugar in it, the flavor is actually very savory as opposed to sweet.
To make this dish you will need the following ingredients:
6 Pork Chops (regular sized, if you use thick or thin, the cooking time will be different)
1 tbsp Light Brown Sugar (DO NOT SUBSTITUTE WITH DARK BROWN SUGAR)
1/2 tsp Cumin
1 tbsp Oregano
1 tbsp Garlic Powder
1 tsp Salt
1/2 tsp Black Pepper
2 – 3 tbsp Olive Oil (may use vegetable oil)
1/2 Cup of vinegar
First, add the vinegar and some water to the chops and let them soak for a few minutes.
While the pork is soaking, prepare the marinade. Take a small bowl and add the brown sugar (make sure it’s light brown sugar, the dark is much sweeter since it contains more molasses),
Then add the cumin. Watch out for this spice because it’s very strong. If you want to adjust the seasonings for this dish, I don’t recommend you add more cumin because a little goes a long way.Then add the oregano (use good quality oregano, I am partial to Dominican oregano myself. )
Add the garlic powder. I don’t use fresh garlic for this dish since the garlic powder works so well with the marinade, but you may certainly substitute the powder with fresh garlic if that is your preference.
Drying the excess water will ensure better flavor since the water can make the marinade more loose and bland. Once the chops are dry, take a pastry brush (note, if you have a pastry brush you use for desserts, do not use it for your meats! I have several brushes that I use for different types of dishes)
After both sides are nicely rubbed, set the chops aside and let them rest at room temperature for atleast 15 – 20 minutes. You can let them marinate longer, even overnight, but if that is the case then transfer them to the refrigerator.
To cook the chops, take a large skillet and add enough oil to lightly coat the bottom. Remember, we are going to saute the chops not fry them. I prefer to use olive oil because it’s very light and good for you!
Now comes the tricky part. Pork chops tend to become “curvy” when they cook and not stay flat, therefore it’s hard to get a good sear on all of the sides. I use this technique in which I take a large dinner plate, cover the chops and put something heavy (like cans) on top of the plate to flatten the chops out. Yes, it may look silly, but I assure you it helps the chops cook faster and they get a nice brown color.
After about 8 – 10 minutes, remove the cans and the plate, use some tongs or a towel because the plate will be VERY hot. Set the plate aside to use for the second batch. Look at how beautiful the chops look after removing the plate:
Oh, that looks yummy! At this point, remove from the pan and serve. If you aren’t going to serve until the other batch of chops are ready, put them in a 200 degree oven until they are ready to serve. Don’t keep them in the oven too long so they don’t dry out.
Don’t forget about the second batch, cook the same way you cooked the first batch.
Serve with some fresh tostones (rice works too)!