Rubbing the pork chops with the brown sugar mixture, then cooking in a skillet, makes a glaze form as you cook. I use chipolte chili powder because I like the smoky, spicy flavor it lends. Don't like chipolte? Substitute an equal amount of regular chili powder. I used a cast iron grill pan, but they cook up just fine in any non-stick skillet. This is adapted from a Taste of Home recipe.
I apologize in advance if the pics are in odd places....first time using the Blogger app ;)
Brown Sugar/Basil/Chipolte Pork Chops
1/4 cup firmly packed light brown sugar
1 1/2 teaspoons sweet basil
1/2 teaspoon chipolte chili powder
1/2 teaspoon salt
2 tablespoons extra virgin olive oil, divided
4 boneless pork loin chops, about 3/4 inch thick
Mix the first 4 ingredients in a small bowl. Add 1 tablespoon of the olive oil and mix to form a crumbly texture. Rub mixture all over the pork chops.
Heat the remaining oil in the skillet. Cook about 4 minutes on each side--until juices run clear.
Makes 4 servings.
