Pork Chop baked w/Chili-Glaze
Sauté pork chop to “medium-rare” (about 135º), cover with “Chili Glaze” finish in 250º oven for 10 min. (w/door ajar), I like a well done pork chop, so I will bring the chops temperature all the way up to 150 to 155º and let it rest for 5 minutes. Served with vegetables sautéed with Sherry, green onion, cauliflower, and broccoli served over “Extra Fancy” Long Grain Rice. The pork chop will be tender, juicy, and surprisingly good with this Chili Glaze on it… it taste Bar•B•Q’d. ✅
26. Chicken & Baked Cabbage w/Sherry