Buffalo-Style Pork Chops
January 16, 2015
What's watching football without buffalo chicken wings and a cold brew?
Chicken wings (and beer) are to football as oxygen is to mankind, as jelly is to peanut butter, as 1Direction are to teen girls, as bodybuilders are to the dumbbell rack.
One can't exist without the other. It’s a sacred thing.
If you don’t get the importance of eating hot, sticky wings while watching football, well...we can’t be friends.
Delicious chicken wings coated in a fingerlicking spicy sauce. Juicy, hot, messy, soooo messy.
Let me tell you something, if the wing sauce isn’t all over your face and hands you are eating them wrong, and if you don’t offer to have a wing eating contest with the people you are eating with, you are doing it wrong as well.
Then there’s the ritual of wiping your mouth with the back of your hand, shortly followed by wiping the back of your hand on your t-shirt (or jeans).
It doesn’t matter whether you have a napkin on your lap. Napkins are a mere decoration when eating wings — tees are much more efficient cleaning devices imo.
Anyways, I’m not here to give you just another recipe for hot chicken wings. There are hundreds, what am I talking about, thousands, maybe even millions of recipes for chicken wings.
Today instead I’m giving you a super simple and straightforward recipe for making delicious buffalo-style pork chops (with or without bone).
This recipe is stupid simple. Four ingredients and 15 minutes stand between you and some of the best pork chops you’ll ever taste.
And hear this: you can eat them even when football is not on TV. Wait, what?
Yes, you’ve heard that right. These are so delicious you can have them anytime you want. Although I have to be honest here, they taste 100x better if eaten with your hands while watching football on TV. Fact.
Buffalo-Style Pork Chops Print this recipe!
2 tablespoons butter
3 tablespoons hot sauce (I used Frank’s Red Hot)
4 (½ to ¾-inch thick) center-cut pork loin chops (about 10oz each)
4 thin slices mozzarella cheese
Salt and pepper to taste
Season each pork chop with salt and pepper. Set aside.
Melt the butter in a large skillet (I like to use my cast iron skillet but any will do) over medium-high heat.
Add 2 tablespoons of hot sauce and stir to combine.
Add pork chops and cook for 3 to 4 minutes on each side.
Remove from the heat and transfer the pork chops along with the juices to a baking sheet (or leave is the cast iron skillet if you’re using one). Top each pork chop with remaining hot sauce and a slice of mozzarella cheese.
Place under the broiler on high for 5 minutes, or until the cheese is bubbly.
One serving yields 347 calories, 16 grams of fat, 13 grams of carbs, and 36 grams of protein.