Pork Chops Marinated In Honey And Rosemary Oil Picante

Further my previous post regarding "Condiment Oil" of July 22nd 2011.  Today I used the rosemary oil and the chilies in garlic and oil  to marinate the pork chops. These oils are perfect because they had all the time to absorb the flavors between each other. If anybody from you guys made these condiment oils with hot Greek chilies inside or without, no problem, will know what I am talking about. Smeared with honey on each chop as well as two cap-fulls of liquid Hickory smoke, salt, pepper and a twig of rosemary on each...The outcome was...
out of this world. I had spent most of my morning writing my posts, checking my stats, and making some cocoa brownies with a cocoa fudge icing for a friend of mine so I did not have much time to cook anything fancy for lunch...I had to be ready to meet my wife at the front door with my apron nice and clean and her dry martini ready in my hand!! Real 60's stuff!!
You will need:
Serves 3
-  3 nice pork chops, you know the T-bone type with the tail. Nice and thick.
-  2-3 cap fulls of hickory liquid smoke.(Can be found in any self respecting super market).
-  3 Tbsp. of honey (1 Tbsp. for each chop). A must in every home.
-  1 tsp. garlic powder for each chop.
-  4-5 Tbsp. of the rosemary oil picante (condiment oils slightly hot) ready made at home.
-  4-5 tsp. of the chilies in oil (also condiment oils made at home) .
-  2 Tbsp. olive oil.
-  Thick salt and pepper to taste.
-  Combine all the above except the pork chops.
-  Marinate for a couple of hours.
-  Preheat your oven to 200 degrees C.
-  Line a baking dish big enough to hold the three chops, lined with oven proof paper.
-  Place your three pork chops in it.
-  Pour all the juices from the marinade.
-  Bake for 30 minutes /  15 minutes each side till brown, and cooked.
-  Pour resulting sauce in a small saucepan and boil to thicken.
Serve with a salad made up of Chinese cabbage and rocket.
Bon Appétit,


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