Mad Dog Spicy Tomato Pork Chops
I’m not sure how my dad came up with this recipe… maybe surfing the web, maybe through an email, I really don’t know… but one day this week he started reading off a list of ingredients to me asking if we had them. We had everything but pork chops and green onions.
He thought about it and walked off. Later he came back to the recipe and verified the ingredients we didn’t have. I asked if I needed to run to town to grab those ingredients. He said, I can, and then went back outside.
A little while later, he came in and verified the ingredients to me again. When Mark got home from work that night, he started to make ribs that were in the refrigerator and I verified if my dad’s truck was outside or not. He said no, I told him to hold off. He looked at me quizzically and I explained that dad found a recipe that he wanted to try and I had a feeling he went to town to get the ingredients we didn’t have. Mark was fine with that.
Sure enough, that’s what he did. He printed off the recipe and one of the first couple lines is, “You need this recipe in your life. You may not realize it, but you do.” I giggled at that thought thinking, really?
I’m here to tell you, You need this recipe in your life, you just may not realize it. I’m telling you now… go to town, get the ingredients. You won’t be sorry.
The only thing we didn’t have and subbed in was the Mad Dog Liquid Fire Hot Sauce. Dad said he bought some for my uncle one year for Christmas and you had to sign a wavier that said you wouldn’t eat it without being on something… so basically plain. Scary thought, right?
We subbed in Habanero sauce that we had in the fridge. We also used Mexican stewed tomatoes that we diced up versus a can of already diced tomatoes. I’m telling you… Totally yum! The last thing the recipe said was “Then get ready for compliments”… let me tell you, they came!
4 Pork Chops
Sea salt & ground black pepper to taste
1 tbsp extra virgin olive oil
1 tbsp hot sauce
14.5 oz can diced tomatoes
2 medium sweet bell peppers, seeded and thinly sliced
3 stalks green onions, thinly sliced
1 tsp oregano
Preheat your oven to 350˚F. Line a baking dish with foil or baking paper (makes for easier clean-up… optional) and set aside.
Season the pork chops with s&p. Heat the EVOO in a large skillet over high heat. When hot, add the pork chops. Brown on each side (about 2 minutes before turning), then transfer to the baking dish.
In a bowl, combine the hot sauce with the remaining ingredients and season with salt and pepper to taste. Heap the mixture onto the chops and place the baking dish in the oven for roughly 35 minutes or until pork is cooked and tender. (Then get ready for compliments.)
*Pulled from my old blog Paved Dirt Roads