Glazed Pork chops with potatoes and red cabbage

Serves: 4
Method: Oven

Glazed Pork chops with potatoes and red cabbageIngredients:

Cooking spray
4 (4-ounce) boneless British loin pork chops (about 1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bottle of Jack Daniel’s Smokey Sweet Barbecue Glaze
For the side dishes:
4 medium potatoes
3 tablespoons of softened butter
1 large red cabbage, shredded

Method:

For the Pork chop:
Heat a large nonstick skillet coated with the cooking spray over medium-high heat. Sprinkle the chops with salt and pepper and cook for two minutes on each side or until browned.
Reduce heat to medium-low; add a generous coating of Jack Daniel’s Smokey Sweet Barbecue Glaze. Cook for 10 minutes or until done, turning pork once. Re-apply the Glaze during the cooking time with a pastry brush.
For the side dishes:
Peel the potatoes and chop into cubes. Boil on medium heat for approx 6 minutes, or until done. Mash well with a potato masher, add the butter and beat until light and fuffy.
Boil the shredded red cabbage for 20 minutes or until done, drain and serve with a knob of butter
Serve with a pot of Jack Daniel’s Smokey Sweet Glaze to dip.

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