2 to 4 pork steaks or bone in loin chops
2 cloves of garlic, crushed
2 tsp mustard
2 tsp honey
5 drops of hot sauce
1 tsp thyme
salt and black pepper
- Wash the chops and pat them dry with paper towels.
- Select a preferably glass baking dish that can hold all the chops in a single layer.
- Combine the marinade ingredients in the baking dish.
- Lay the chops in, turning them over a few times for even coating.
- Wrap the dish and place it in the fridge for eight hours or up to two days, but no longer.
- If you get a chance turn the chops over once or twice.
- To cook the chops, slowly heat up a large non stick skillet on medium heat.
- Add the chops and the marinade to the heated skillet.
- Sear the chops on both sides for a couple of minutes, turning over once.
- Cover the skillet and turn down the heat a notch and cook the chops for 5-6 minutes.
- Remove lid and turn over the chops.
- Replace the lid and cook for 4-5 minutes longer.
- Transfer the chops to a heated plate and tent them with aluminum foil.
- Let the chops relax for 5 minutes.
- Serve the chops with some pan juices drizzled on top.
- Most of the oil will remain in the pan. Drain it and use it in place of butter flavoring potatoes, rice, pasta or steamed vegetables.
- Cold chops can be thinly sliced and make excellent sandwich meat.