14 de mayo de 2017


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Cook Time
Prep time: 40 min Cook time: 45 min Ready in: 1 hour 25 min Yields: Serves 4
4 center cut pork chops, 1/2 inch bone-in
1/4 teaspoon black pepper
1/2 teaspoon Adobo Light, (low sodium seasoning)
1/4 teaspoon thyme leaves
1 Tablespoon barbecue sauce, hickory
1/2 teaspoon regular hot sauce
2 Tablespoon red wine vinegar
2 Tablespoon olive oil
2 teaspoon liquid smoke, (Colgin Natural Hickory)
butter spray, ("I Can't Believe It's Not Butter")
3 large russet potatoes
1/2 teaspoon rosemary leaves, crushed

Rinse pork chops thoroughly before seasoning. Sprinkle both sides of pork chops with black pepper, Adobo Light, and thyme leaves. Set aside.
Make marinade combining barbecue sauce, hot sauce, liquid smoke, red wine vinegar, and olive oil in a spouted glass measuring cup. Stir ingredients until blended well. Pour marinade over pork chops, distributing evenly. Cover and refrigerate for at least 30 minutes or until ready to cook.
Preheat oven to 375 degrees. Coat bottom and side of pan generously with cooking spray to prevent sticking. Turn pork chops once to distribute marinade before placing in roasting pan.
Peel and cut potatoes as desired. Sprinkle potatoes with a little Adobo and rosemary leaves. Place potatoes around the sides of the roaster to surround pork chops. Spray pork chops and potatoes with "I Can't Believe It's Not Butter" Spray for browning and added flavor. Cover and roast for 45 minutes or until desired tenderness. Make sure that pork is well-cooked for safe eating.
When the pork chops are done, the bottom of the roasting pan should be somewhat dry. Add about 2/3 cup of water to create a savory sauce from the drippings by swishing around, tipping from each side, covering the pork chops and potatoes. Serve with choice of vegetables. Spoon remaining drippings onto plated meal.

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