Pork Chops Diablo
The blend of sweet, sour & spice delivers a distinctive flavor to this Pork Chops Diablo dish. A tasty combination that you'll really enjoy!
Ingredients
- 6 medium pork chops
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- hot paprika, as needed
- ground Himalayan pink salt, to taste
- 1 tbsp. olive oil tips & tricks
- 1 cup low-sodium chicken broth
- 1 tbsp. Worcestershire sauce
- 6 tbsp. brown sugar, 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 including any accumulated juices; 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 a lemon slice on each pork chop, 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.