Bone-In Sweet Fire Pork Chops

Bone-In Sweet Fire  Pork Chops

With a family of 6, I am always looking for new ways to cook inexpensive food.  Instead of always going with chicken, pork chops are a way to mix it up.  I love cooking pork chops at a low temperature in liquid.  Since they can dry out easily, this makes sure they are tender, and they fall off the bone when done. 

I found a recipe for Sweet Fire Pork Chops last year, but I can’t find it anymore.  Anyway, I have changed most of the ingredients since then to make it my own dish. 

Calabrian Chili Paste is a fun product.  It’s a very hot and spicy Italian pepper spread.  I ordered it here on Amazon, but if you don’t have it or don’t want to buy it, you can substitute southern hot chops or chow chow or even sriracha sauce.  I personally love buying a new and unfamiliar ingredient just to see how I can use it. 

These pork chops go great over Perfectly Cooked Brown Rice or with mashed potatoes because the sauce is like a zesty gravy.


Total Time:  3 ½ hoursimg_6938

Serves:  5

Difficulty Level:  Easy



5 bone-in pork chops

¾ cup white wine

2 tablespoons of Calabria chili paste

1 ¼ cup canned crushed pineapple

1 ¼ cup ketchup

1 tablespoon Worcestershire sauce


  1. Preheat the oven to 275 degrees.
  2. Coat a large pan with cooking spray. Adding 2-3 pork chops at a time, cook over medium high heat for 3 minutes per side.  Arrange the cooked pork chops in a large casserole dish.
  3. Over medium heat, deglaze the pan with white wine, using a wooden spoon to scrape up any pork chop bits that are stuck to the bottom.
  4. Add the Calabria chili paste, pineapple, ketchup, and Worcestershire sauce. Bring to a simmer and cook for 5-10 minutes, stirring constantly.
  5. Pour the sauce evenly over the pork chops. Cover tightly with aluminum foil, and cook at 275 for 2 hours and 45 minutes.
  6. Turn the oven up to 425, and continue cooking for 15 minutes.
  7. Remove from the oven and let rest for 10 minutes before serving.



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