This recipe was created on the fly in the kitchen when the Island Boost Board of Directors were making dinner together – there’s a lot of cooks in that kitchen both literally and figuratively. Anyway, we were making pork chops and wanted to make a quick pan glaze and this is the brilliance that arose.
4 Pork chops – patted dry with paper towels dusted with salt and freshly ground pepper on both sides
Drizzle of oil for a large saute pan
Two ounces of Island Boost
One ounce of Lea & Perrins Worcestershire sauce (accept no substitute!)
Heat a saute pan with a drizzle of cooking oil in the bottom over medium-high heat. Once hot, place pork chops into pan and let sit and cook. Don’t pester them by moving them about in the pan. Let them be for 2-6 minutes depending on the thickness of the chops! Once cooked half-way through, flip them over to the other side and cook for another 2-4 minutes.
Pour in Island Boost and Lea & Perrins Worcestershire sauce and let bubble up and reduce to form a glaze over the chops. NOW you can move the chops around the sauce and flip them to ensure every side is coated with the delicious lacquer.
Serve with a salad, fresh vegetables and perhaps some nice angel hair pasta tossed in some olive oil with garlic, salt, pepper and oregano. And a glass of Riesling! You know, if that’s your thing. It was ours. We are so doing it again.
Photo by: Stuart Spivack