Glazed Pork Chops With Potatoes And Red Cabbage

• Cooking spray
• 4 (4-ounce) boneless British loin pork chops (about 1/2 inch thick)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 bottle of Jack Daniel's Smokey Sweet Barbecue Glaze
• For the side dishes:
• 4 medium potatoes
• 3 tablespoons of softened butter
• 1 large red cabbage, shredded

1. For the Pork chop:
2. Heat a large nonstick skillet coated with the cooking spray over medium-high heat. Sprinkle the chops with salt and pepper and cook for two minutes on each side or until browned.
3. Reduce heat to medium-low; add a generous coating of Jack Daniel's Smokey Sweet Barbecue Glaze. Cook for 10 minutes or until done, turning pork once. Re-apply the Glaze during the cooking time with a pastry brush.
4. For the side dishes:
5. Peel the potatoes and chop into cubes. Boil on medium heat for approx 6 minutes, or until done. Mash well with a potato masher, add the butter and beat until light and fuffy.
6. Boil the shredded red cabbage for 20 minutes or until done, drain and serve with a knob of butter
7. Serve with a pot of Jack Daniel's Smokey Sweet Glaze to dip.

cooking spray, british loin pork chops, salt, freshly ground black pepper, s smokey, potatoes, butter, red cabbage

Taken from www.epicurious.com/recipes/member/views/glazed-pork-chops-with-potatoes-and-red-cabbage-50127753 (may not work)