Recipe: Dirge’s Kickin’ Chimaerok Chops
2 Pork Loin Chops (bone-in at least 1″ thick)
1 cup Orange Preserves
1/4 cup Soy Sauce
1 tblsp Ground Red Pepper
2 tspn Ground Ginger
2 tblsp Sriracha Chili Sauce
Crushed Sea Salt
Crushed Black Pepper
Ready your chops by rinsing them in water and placing on a plate. Dust both sides with salt and pepper and let them hang out while you prepare the rocket fuel.
Start by adding the orange preserves to a (preferably flame-retardant) bowl. Follow up with 1/4 of soy sauce. Add a tablespoon (or more) of ground red pepper. Sprinkle in a teaspoon of ginger. Lastly, add not one, but two tablespoons of the Sriracha*. Mix it all up until you have a nice sinus-clearing concoction.
*I actually doubled this in my version but Shelbi promises that there’s enough heat in the original.
Heat a little oil in a frying pan and add the chops. Cook at high heat until they start to brown.
Drop the heat and pour about half of your sauce over the chops. Cook covered at medium-low heat for about 10 minutes then flip the chops over and drench them with sauce again. 10 more minutes of covered pan-frying and they should be ready to plate. Add more sauce for that extra kick.