![]() The pork chops must be BONE IN and ¾ inch thick for best flavor. But don’t fret! I’ve got a work around to solve that conundrum. Super juicy pork chops mean the glaze is hard to cook down properly, which results in overcooked pork chops. The problem lies in how much juice has been injected into the pork chops before they ever hit the grocery store shelves. These pork chops are AMAZING when done right but can be super finicky. When cooked properly, the pork has a beef-like quality, earning it the nickname “poor man’s steak.” It’s rich in flavor, fork tender, and smells heave divine. By simmering the Worcestershire sauce down to a glaze, it brings out nuanced undertones such as molasses and tamarind. The secret? It’s actually more than just mom magic. Despite consisting of only two ingredients, pork chops and Worcestershire sauce, the amount of flavor is off the charts. Simple and savory, it’s a dish that’s perfectly refined. Her Crispy Baked Pork Chops and Shrimp Etouffee are meals that I’ve worked diligently to perfect in my own kitchen to share with my own family.Īnd then there’s my childhood favorite, Pan Seared Pork Chops! These are my mother’s secret weapon and, in my opinion, the cure all for any bad day. ![]() Some of my fondest childhood memories include my mother’s cooking. ![]() It’s no big surprise to me that I grew up with such a passion for cooking and baking. ![]()
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