2 medium size thick cut pork chops

2 T of a Korean BBQ spice blend

2 tsp brown sugar

1 tsp minced onion

2 T robust and high intensity extra virgin olive oil from The Tasteful Olive

Fresh cracked pepper



(I used frozen chops, so baking time will be shorter if you use fresh)

Preheat oven to 250-300 degrees F.

Place chops in middle of large aluminum foil, with enough foil around them to bring up to seal later. Combine all ingredients in small bowl to make a paste, then brush or spread on top of pork chops. Take a separate piece of aluminum foil and cover the chops, the bring up the foil from the sides to roll up to seal all the way around.

Bake 1-1/2 - 2 hours at the low heat. Test with fork for doneness (when juices run clear and meat feels tender).

If using fresh chops, bake at 350 degrees F for 45 minutes - 1 hour. Test with fork for doneness (when juices run clear).

recipe by Jeanne Mackay