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.
Total Time: 3 ½ hours
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
- Preheat the oven to 275 degrees.
- 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.
- 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.
- Add the Calabria chili paste, pineapple, ketchup, and Worcestershire sauce. Bring to a simmer and cook for 5-10 minutes, stirring constantly.
- Pour the sauce evenly over the pork chops. Cover tightly with aluminum foil, and cook at 275 for 2 hours and 45 minutes.
- Turn the oven up to 425, and continue cooking for 15 minutes.
- Remove from the oven and let rest for 10 minutes before serving.