Sweet and Spicy Pork Chops

This evening, we tried our first recipe from Cooking for Two - Sweet and Spicy Pork Chops (pages 77-78).  I followed the recipe using two heaping teaspoons of hot sauce (instead of two teaspoons) and simmering the sauce at the end for eight minutes (instead of five).  Made as suggested, Rob and I both found the meal delicious and agreed we'd absolutely make it again.  The timing suggested by the cookbook was spot on.  This combined with the ease of the recipe made the pork chops a definite go-to meal for weeknights.

I'd make only two, slight tweaks to the recipe: (1) use more hot sauce, perhaps doubling the suggested amount or adding some jalapeño/habanero juice and (2) top the finished pork chops with the remaining sauce from the pan, don't just return the pork to the pan and glaze, as suggested.  If you aren't keen on spicy food and don't find it necessary to add jalapeños to your salsa to perfect the taste, then this recipe is, most likely, well proportioned.

I served this with lemon-pepper green beans with walnuts and twice baked sweet potatoes.

Recipe from: America's Test Kitchen (Eds.). Cooking for Two: 2009, The Year's Best Recipes Cut Down to Size, 77-8.