Huli Huli Pork Chop
This succulent boned in thick cup pork chop is perfect for a quick week night indulgence or weekend luxury. It packs lots of meaty flavor in every bite and is sure to wow if served at your next dinner party
Here's how to make it 👇🏿
1.5 lbs boned in thick cut pork chops
1/2 tbsp CSC Steak & Chops Rub
1/4 cup CSC Tamarind Bourbon Huli Huli Marinade
2 tbsp vegetable oil
Mix CSC Steak and Chops Rub with 1 tbsp of oil and coat chops on both sides. Set aside to marinate for 15 minutes.
Preheat oven to 375 degrees F.
Heat cast iron skillet grill on medium/high heat then add remaining oil. Sear chops on both sides for approximately 2 minutes (each).
Pour CSC Tamarind Bourbon Huli Huli Marinade over chops (you'll hear a fantastic sizzling sound).
Transfer pan to hot oven and bake covered for 15 minutes.
Remove cover and continue cooking for 5 minutes. Internal temperature should not be less than 140 degrees.
I served mine on a bed of noodles that were tossed in sesame oil with fresh julienned vegetables. I added a touch of CSC Stir Fry seasoning at the end. You can also use salt, sugar, chili flakes, ginger and cinnamon to create your own quick flavoring.