Garlic Brown Sugar Pork Chops and The Chap Stick

The holidays are rapidly approaching and I am slowly feeling the stress start to set in.  The reason I know that I am feeling stressed is because I am doing stupid things more frequently.

Last week, I was getting ready for work.  I was trying to get dressed while brushing my teeth, which never ends well for me.  When I was all dressed and had my fresh teeth set, I realized I was rushing so much, that I forgot to put my deodorant on.  I grabbed my "chap stick", took off the lid and headed into my shirt (as if to put the chap stick on my underarms)...as a side note, whenever I finish brushing my teeth, I put on my Burt's Bees lip balm.  Honest mistake right?  Accidentally grabbed my lip balm instead of deodorant.  Everyone has made that mistake at least once, right?  Dear Lord, give me strength!

Garlic Brown Sugar Pork Chops

(2) bone in thick pork chops about 1 inch thick

3 Tbl garlic, minced

2 Tbl canola oil

4 Tbl butter

1/2 tsp red pepper flakes

3 Tbl brown sugar

salt

pepper

fresh Italian flat leaf parsley, chopped

Heat oven to 400 degrees  Season pork chops with salt and pepper.

Heat canola oil in an oven safe skillet on medium high heat.  Sear the pork chops for 3 minutes on each side.  Remove and set aside.

In the same skillet reduce heat to low an add butter, garlic, brown sugar, red pepper flakes, and whisk until combined, simmer for 2-3 minutes.  Add pork chops back into the pan and coat with sauce.

Bake 8-10 minutes or until internal temperature of pork chops reaches 140F.

Remove pork chops and let rest 5 minutes.  Garnish with fresh chopped parsley and serve over Asiago risotto.

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