INGREDIENTS:
- 2 lbs (6 chops) thick-cut pork chops
- ¼ cup molasses
- ¼ cup orange juice concentrate
- 1 Tbsp apple cider vinegar
- 1 Tbsp dijon mustard
- ¼ tsp garlic powder
- ½ tsp salt
- 2 Tbsp vegetable oil
First stir together the ingredients for the marinade: molasses, orange juice concentrate, apple cider vinegar, dijon mustard, garlic powder, and salt.
Cut the roast into 6 slices (plus one end piece), each about 1.25 inches thick.
Place the pork chops and marinade into a bag and seal it up tightly. Let it marinate for a few hours in the refrigerator.
When you’re ready to cook the pork chops, heat a couple tablespoons of vegetable oil in a large, heavy skillet until very hot (medium-high heat). When the oil is good and hot (but not smoking), add the chops. Don’t pour the extra marinade from the bag into the skillet, there would be plenty that came off of the chops as they cooked.
Cook the pork chops for about 7 minutes on each side or until they are fully cooked through and the marinade reduces to a thick sauce.
And then finally, after about 15 minutes, the sauce is nice and thick had to turn the heat off to make it stop bubbling so that it was visible.
If you want, you can garnish with some orange slices. These chops are super tender and juicy!
