Friday, January 6, 2012

Diablo Pork

Last night I was studying my reader looking for a spicy dinner recipe. I came across this recipe from Bev Cooks and it sounded different and delicious. I didn't have any chicken, but figured it would be just as yummy with pork.  It was so awesome! It is pretty spicy so if you can't handle too much heat you may want to reduce the hot sauce and add a little extra sour cream. I love creamy spicy food on a cold day (it was freezing cold yesterday!). The other great thing about this recipe is that it is really easy to put together, and you most likely have all the ingredients on hand. Trust me, give it a try!
1/2 cup Frank’s hot pepper sauce
1 cup light sour cream
1/2 cup ketchup
1/4 cup honey
1 tsp sweet paprika
1 tsp ground cumin
4 boneless pork chops, trimmed
1 Tbl olive oil
3 cloves garlic, minced
1/4 cup sliced scallions
2 cups cooked brown rice

In a bowl, combine the pepper sauce, sour cream, ketchup and honey. Whisk it up all good. Add the paprika and cumin; give it another whisk.

Pour half the mixture over the pork in a shallow dish. Cover and reserve the rest. Cover and marinate pork in the fridge for at least 2 hours.

Heat the oil in a medium skillet over medium-high. Add the garlic and bloom 30 seconds. Add the pork and cook until nicely browned on both sides and cooked through. Heat the remaining marinade in a small saucepan until lightly simmering.

Serve chicken over rice. Spoon some of the sauce over the pork and garnish with scallions

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