We really liked this. Though I will admit I made a few changes. I had large, thick bone-in chops and I kept them that way, so of course the cooking time was longer. I omitted the fennel since I don't have any, nor do I really care for it enough to buy any just for this. I did add some fresh rosemary, which is always a nice addition, imo. I used brown sugar rather than white, halved the amount of chili powder since it's a tad strong and overwhelming, and doubled the red pepper flakes (we like it hot!). Oh, and I used diced tomatoes. Whew! Still, I think I was able to capture the gist of this lovely recipe. The thick chops came out so juicy and tender and the overall flavor was fantastic. I think the brown sugar really made a big difference. I served it all over fries and realized this was like a lot of the meals I had in Spain. Definitely a keeper in our kitchen!
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We really liked this. Though I will admit I made a few changes. I had large, thick bone-in...