Pork Chops Diablo
I was 19 going on 20 and moved out on my own. I had a great part time job at the registry of University of Québec in Montréal while attending the same institution in the Communication program. I wanted to become a journalist which I actually did for a short time before starting my own business in 1989.
How was my cooking back then? Questionable! Although I almost burned my kitchen down a couple of times, threw hundreds of dollars of cooked goods in the garbage and created the weirdest recipes ever, this learning process was on its way up…
Through my culinary self-education, I quickly learned how to cook because I didn’t want to waste any more food. This is about the same time that I created my Pork Chops Diablo! It has been a favorite of mine ever since then – my repertoire wasn’t very extensive for a while… lol!
This Pork Chops Diablo recipe is very flavorful. With a great combination of fabulous ingredients, this dish really shines! This is a weeknight dinner you’ll really enjoy with your family. Lightly spicy with a hint of citrus, these pork chops are so tender and flavorful.
Quick fact… Did you know that pork is the most consumed protein worldwide? It’s very popular in Asian and Western countries. One important thing to keep in mind though is when it comes to pork as well as poultry, it has to be prepared properly otherwise it can be harmful if undercooked…
This pork chops diablo recipe is a flavorful way to enjoy this cut of meat. I like to serve this dish with Mashed Potatoes and fresh steamed vegetables on the side. It’s a nice comforting meal that I’ve been serving for many years and after you try it, it will become one of your family favorites as well…
Bon Appétit!
Check out these other great pork recipes…
– Sweet & Sour Pineapple Pork
– Brown Sugar Mustard Glazed Ham
– Spicy Sausage Penne all’Arrabbiata
– Udon Noodle Soup
– Smoky Porky Burgers
– Pulled Pork Enchiladas
and for even more pork recipes, click on this link… Recipe Category • Pork
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Pork Chops Diablo
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Ingredients
- 6 medium pork chops
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- hot paprika, as needed
- ground Himalayan sea salt, to taste
- 1 tbsp. olive oil tips & tricks
- 1 cup low-sodium chicken broth
- 1 tbsp. Worcestershire sauce
- 6 tbsp. brown sugar such as demerara, or more to taste
- 3/4 can (5 1/2 oz.) tomato paste Hunts® Herbs & Spices tips & tricks
- 6 slices lemon
Directions
- Season the pork chops on both sides with freshly ground black pepper, paprika and salt; set aside.
- In a large saucepan over medium heat, add oil. When it gets hot, working in batches, add the seasoned pork chops and cook until brown, about 3 minutes per side. Transfer the chops to a plate and remove the fat in the pan with paper towels.
- Add chicken broth, Worcestershire sauce, brown sugar and tomato paste to the saucepan. Stir well and return the pork chops back to the pan; spoon sauce over. Cover, reduce the heat to medium-low and simmer for 45 minutes. During cooking time, flip them over, spooning sauce on top.
- 15 minutes before the cooking time is up, place the lemon slices on the pork chops, spoon more sauce over and press down gently on the lemon slices to extract some juice.
- Cover again and simmer for the remaining time; press down on the lemon as well as basting while cooking. If the sauce is not thick enough, mix 2 tsp. cornstarch in ½ cup cold water and add to the sauce.
- Served with mashed potatoes and steamed veggies.
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