Burn Chops

Method

Combine all ingredients for the Burn Sauce into a non-reactive sauce pan. Bring the contents of the pan to a boil. Lower the heat. Simmer slowly and stir often for approximately 20 minutes - or until the sauce is relatively thick. (Remove the piece of the Habanero pepper.)

Dry the chops off with paper towels. Season the chops with an amount of salt, black pepper and garlic power - to your liking.

broiling

1. Locate a broiler pan and a rack/grate to fit the pan.

2. Place an oven grate into the oven and place the broiler pan with the rack on the oven grate. With a ruler, verify that the top of the broiler pan is 3-5 inches away from the flames.

3. Preheat the oven on the broil setting for 10 minutes - with the door closed.

4. When broiling, keep the oven door ajar.

Arrange the pork chops - side by side - on the broiler rack. Broil for 6-7 minutes. Turn the chops over and broil for 6-7 minutes. Brush the chops with some of the Burn Sauce. Broil until the sauce caramelizes on this side. Turn the chops over. Brush and caramelize that side. Remove the chops from the broiler. Allow the chops to rest for 5 minutes. Serve the chops with the caramelized onions, flour tortillas and the remainder of the Burn Sauce - on the side.