Skillet Apple Vinegar & Brown Sugar Pork Chops with Potatoes
Serves: 4 to 6
Six 1-inch-thick center-cut loin or shoulder pork chops
2 pounds red potatoes
1/3 cup Skillet Apple Vinegar Brown Sugar Pumpkin Sauce
1/4 cup vegetable oil
3 Tbl. cider vinegar
2 Tbl. Worcestershire sauce
2 Tbl. Dijion Mustard
2 tsp. dried rosemary
1 tsp. dried sage
2 tsp. salt
1 tsp. black pepper
Arrange the pork chops in one layer in a large shallow dish. Boil the potatoes until tender. Combine the apple cider, pumpkin sauce, the oil, the vinegar, the Worcestershire sauce, the mustard, the rosemary, the sage, the salt and the pepper. Halve the potatoes and in a bowl toss them gently with 1/4 cup of the apple and herb marinade. Pour the remaining marinade over the chops, coating them thoroughly, and let the chops and the potatoes marinate separately. Cover chill 6-8 hours.
Grill the chops, the marinade discarded, for 7 to 8 minutes on each side. Bake the potatoes at 375 for 25 minutes or until they are golden brown. Serves 4 - 6
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