Slow Roast Pork Chops

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Slow roasting these pork chops lets the flavor of the sauce infuse in the meat.

This was originally a recipe for chicken wings that was on Cooking.com. I liked the sound of the sauce and thought it would go well with pork.

I used thickly cut pork loin chops here because that’s what I had but this would be perfect for those less-expensive country-style ribs. Reason being, due to the slow roasting, you need a bit of fat and marbling.

Slow roasting infuses flavor

My chops were tasty because I watched them closely so they didn’t overcook. If you’re using a loin chop, I’d definitely advise you to keep an eye on them too as they’re apt to be a bit dry if overcooked.

The sauce reduces to a flavorful gravy that has a bit of bite to it because of the sriracha. If you want more of a kick, add an additional tablespoon of it to the sauce. I believe that is the secret to the fine flavor of the sauce. Even though sriracha sauce is hot, it has a wonderful flavor.

I served this with a simple jasmine rice–which was perfect!

Slow Roast Pork Chops

4 thick pork chops, preferably bone-in or country-style ribs
1 cup cola
2 tbs vinegar
2 tbs soy sauce
1 tbs sriracha hot sauce
1 tsp garlic powder

Preheat oven to 325 degrees F. You will need a totally oven-proof skillet, preferably non-stick. If you don’t have one, sauce may be poured off to a small saucepan to reduce.

In a small bowl, mix all ingredients except pork chops/country ribs.

Place chops/country ribs in the skillet. Pour sauce over chops.

Roast for approximately 45 minutes, or until pork tests done with a meat thermometer (160 degrees F).

Remove from oven and reduce sauce in the same skillet (or pour off–see first paragraph of directions) until sauce is reduced by 50%. Spoon sauce over pork.

Serves about 4.

Slow Roast Pork Chops

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