It is a woman's prerogative...............

I have changed my menu for tonight.  We are still having pork but I have decided that Barbecued Pork Chops sound more appealing than the Pork Milanese that I was originally planning to make. Of course, with BBQ pork chops I am not going to serve pasta so I will be making Smashed Redskin Puffs and Steamed Broccoli as side dishes.  I can change my mind....It is a woman's prerogative.

The pork chops are super easy.  I just brown them, cover them with barbecue sauce and throw them in the oven.  We make our own barbecue sauce because we like it better but you could use any barbecue sauce that you like.  I am using bone in chops today but you can use boneless chops too.  Today I am making 8 pork chops for 6 people.

Sear Pork Chops on both sides in batches

Transfer to baking dish.

Sprinkle with the onion slices.

Cover with sauce.

If you are making 8 chops, as I was, you may need to layer them.

There will be a lot of liquid in your baking pan.

Remove the chops to a serving dish.

Oven Barbecued Pork Chops

8 Pork Chops

2 T. oil

salt and pepper to taste

1 small onion

2 c. ketchup

1/2 c. Worcestershire sauce

1/2 c. brown sugar

juice from 1/2 lemon

4-5 dashes hot sauce

3-4 garlic cloves, minced

Scrape and pat dry pork chops and season with salt and pepper.  Heat oil (I use coconut) in large fry pan. Sear Pork Chops on both sides in batches.  Transfer to baking dish.  Sprinkle with the onion slices.

Combine remaining ingredients in a large bowl and mix well.  Pour over pork chops.  Cover baking pan with foil and bake at 350* for about 1 hour.  Pork chops should be fork tender. 

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Place 2 mini redskin potatoes per person into a pot and cover with cold water.

Add salt and bring to a boil.

Reduce heat cover and simmer for 20-30 minutes or until easily pierced with a fork.

Remove from water and let air dry.

Heat oil in a large fry pan.

Place a potato in the pan and smash with a spatula.-*+

Repeat with the rest of the potatoes.

You may have to do them in batches depending on how many you are making.

Season potatoes with salt and pepper.

Cook until brown and crispy.

Flip and cook other side until brown and crispy.

Place on a serving platter and keep warm while you cook the remaining batches.

Smashed Redskin Puffs

2 mini redskin potatoes per person

2 T. olive oil

salt and pepper to taste

Place whole potatoes into a pot and cover with cold water.  Add a generous amount of salt and bring to a boil.  Reduce heat and simmer for 20-30 minutes or until easily pierced with a fork.

Heat 2 T. olive oil over med high heat in a large non stick fry pan.  Place potatoes into fry pan and smash down with a spatula.  Season with salt and pepper.  Let cook for 10-12 minutes or until brown and crispy.  Flip and cook other side for 10 minutes or until brown and crispy.

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