Glazed Pork Chops With Potatoes And Red Cabbage Recipe

Ingredients

Cooking spray

4 (4-ounce) boneless British loin pork chops (about 1/2 inch thick)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 bottle of Jack Daniel’s Smokey Sweet Barbecue Glaze

For the side dishes:

4 medium potatoes

3 tablespoons of softened butter

1 large red cabbage, shredded

Preparation

For the Pork chop:

Heat a large nonstick skillet coated with the cooking spray over medium-high heat. Sprinkle the chops with salt and pepper and cook for two minutes on each side or until browned.

Reduce heat to medium-low; add a generous coating of Jack Daniel’s Smokey Sweet Barbecue Glaze. Cook for 10 minutes or until done, turning pork once. Re-apply the Glaze during the cooking time with a pastry brush.

For the side dishes:

Peel the potatoes and chop into cubes. Boil on medium heat for approx 6 minutes, or until done. Mash well with a potato masher, add the butter and beat until light and fuffy.

Boil the shredded red cabbage for 20 minutes or until done, drain and serve with a knob of butter

Serve with a pot of Jack Daniel’s Smokey Sweet Glaze to dip.