Ethnée de Vienne’s Tex-Mex Pork Chops

Instructions

1. 1

   In a large bowl, combine the vinegar, garlic, tex-mex spices, and salt. Add the meat and toss to coat, rubbing thoroughly. Cover and refrigerate from 1 to 48 hours.

2. 2

   Remove the meat from the refrigerator and let temper for 1 hour before cooking.

3. 3

   With the rack in the middle position, preheat the oven or grill to 140 °C (300 °F).

4. 4

   Place the pork chops, side by side, on a baking sheet. Bake or grill, closed for 2 hours and 30 minutes to 3 hours or until the meat is tender.

5. 5

   In a small bowl, combine the ketchup, mustard, and honey. Brush on the pork chops and cook for about 45 minutes.