Monday, October 15, 2012

Other White Meat Candy

Yes, I'm going to be writing about making a pork product into candy once again. If you thought that it could only be done with Bacon, well you're in for a surprise. Now the candied bacon became a hardened food product that could be eaten as a snack or used as a garnish on a dessert. This recipe I'll be posting today is a pork dish with a sauce as sweet as candy and a perfect enhancement for pork.

"Candied Pork Chops" came to me via my friend Heidi Murphy. She had posted on her Facebook page that she was making the dish, and was kind enough to give me a sample for my own dinner. Yes, I admit it, I ended up licking any excess sauce off my plate; and while it's probably good for rice or noodles, I much prefer mashed potatoes with this dish. Another point is while the recipe calls for pork chops, boneless ribs, roast or tenderloin would work very well also.   Hmmm, I wonder how it would be as a glaze and sauce for barbecued ribs?  Looks like another adventure in the making.  Also, this is a great dish for a potluck meal.

Without much ado, let me introduce you to Heidi Murphy's Candied Pork Chops; it's her recipe and I'm posting it as it was given to me.

Heidi Murphy's Candied Pork Chops
5- 6 bone in pork chops.  Dip in milk then coat with a mixture of flour, season salt, garlic salt, onion powder, and Italian seasoned bread crumbs.

Fry in oil for about 5 min on each side, cooked almost all the way through; drain on paper towels and place into a 9x13 cake pan.

In a separate bowl, combine 2 cups brown sugar, 1 1/2 cup ketchup, and about 2 1/2 cups water.  Use a wire whisk to blend it.  Add more of either ingredient to taste, more sugar for sweeter, more ketchup for a tangier, etc.  When the chops are all done, generously cover them with the sauce mixture and then bake at 375 for about 30 min.

Thanks for the recipe Heidi; it's delicious!

Mary Cokenour

No comments:

Post a Comment