Raspberry Peppered Pork Chops
~ Skirt in the Kitchen ~
Preheat oven temp to 400 degrees F.
Wash clean under cold water, 4 to 6 pork chops; pat-dry with paper towels or a kitchen cooking towel. Salt and pepper, well, both sides of each chop.
Wash and pat-dry 1 1/2 cups to 2 cups raspberries.
Rustic-cut white onion and place over chops.
With finger tips,
‘crumble’ raspberries over the onions.
Cut strips of green bell pepper, add. Drizzle red balsamic vinegar, then Hickory Liquid Smoke; lastly, zesty Italian salad dressing. Salt and pepper one more time, then cover meat with aluminum foil. Bake for 50 minutes. Uncover the meat and remove the aluminum foil, altogether, and finish baking in the oven without a covering for the last 10 or 15 minutes, being careful to make sure that you do not get them too done, drying them out. Spoon juices over each pork chop, liberally.
Leave a Reply