I don’t know Colonel Jones. I doubt my mother did, either. But let me tell you something right here….Colonel Jones knows how to make a mean pork chop. It is bright and tangy and kicks you right in the taste buds.
If my mom and Colonel Jones vouch for this recipe, that’s good enough for me. (and for you, too, if you know what’s good for you.)
Pork chops scare me. I’m always fearful that by the time I am done with them, they will be as tough as a shoe. This recipe challenges my every urge to yank it off the stove before it turns into a Birkenstock. But try as I might, this sucker did not over-cook. After 35 minutes of cooking at a simmer, it was still slightly pink on the inside. Perfect to take off the stove and let rest before devouring.
Take your pork chops and season both sides with salt, pepper and paprika.
3 little piggies, all in a row. Come on, now…. you know you were thinking it.
Here is where the really difficult part comes in. Except for flipping the meat a few times, let it all sit there and simmer….for about 30-40 minutes. I know, I know, CRAZY, right? But even after 35 minutes, I had to cut into one of the chops, so I knew I wasn’t steering you wrong. (P.S., I wasn’t.)
At this point, I removed the pork, turned up the heat and got that sauce all thickened up. Once it was all caramely and thick, I put the chops back in and rolled them around to cover them in the decidedly delicious darkened dressing.
I hope you were cooking up some rice while all these pork chop shenanigans were going on, because now is the time when you place your glistening chop on top of that fluffy cloud of rice. Spoon a bit of the sauce over top and don’t look back. Mashed potatoes would be heavenly, too, so don’t be narrow minded when it comes to your starchy sides.
Colonel Jones’ Pork Chops
- 4-6 pork chops
- 1 cup orange juice
- 1/2 cup sherry
- 2 tbsp. soy sauce
- salt and pepper
- Trim pork chops, leaving only small amounts of fat.
- Season with salt, pepper and paprika.
- Brown chops on both sides.
- Prepare a mixture of sherry, orange juice and soy sauce.
- Pour mixture over chops – use enough to partly cover.
- Cook slowly, uncovered, until the mixture thickens and browns.
- Keep turning the chops as the sauce thickens to coat evenly.