This was one of those meals that I needed on the fly. I had pork chops… and no inspiration as to what to do with them. We’d had several meals of stir-fries and pork taco-like things, and it was time for something porkish that was different than what we’d been having. I headed to Allrecipes.com to search for something, and this recipe popped right up. It seemed way too simple and too easy, but with time ticking, I decided to go for it.
I used half the brown sugar the recipe called for, and that is reflected in my version below, but other than that, I was mostly faithful to the recipe. I did use specific Ancho chili powder because I wanted the chili flavor to be really mild. I served it up with some smashed squash, and I thought the meal was absolutely perfect- it really was. The pork had a great flavor, cooked quickly, and didn’t dry out at all. While I haven’t tried it yet, I am certain this would be a great rub to use on pork chops before grilling. The best part was that it was big bang for the effort- really flavorful, and dinner on the table in 20 minutes, since I’d had the smashed squash already prepared. It’s hard to beat that any night of the week!
Basil Pork Chops
2 Tablespoons packed brown sugar
1 1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon ancho chili powder
2 tablespoons vegetable oil, divided
4 (4 ounce) boneless pork loin chops, 1/2 inch thick
In a small bowl, combine the brown sugar, basil, salt and chili powder. Gradually stir in 1 tablespoon oil until crumbly. Rub over both sides of pork chops.
In a large skillet, cook pork in remaining oil over medium heat for 7-8 minutes on each side or until juices run clear.