Roasted Pork Chops

• Pork Chops (can be any thickness and with or without the bone)
• Worcestershire
• Vinaigrette (any type is fine, including Balsamic, Italian, etc.)
• Mustard (any type of smooth mustard is fine, including Dijon, classic yellow, etc.)
• Tony Chachereas (or any other Cajun seasoning, or sub steak seasoning)
• Garlic powder
• Kosher salt (skip or go easy on the salt if the seasoning mix has salt in it)
• Fresh ground black pepper

1. Preheat oven to 400.
2. Sprinkle chops with Worcestershire
3. Preheat oven to 400.
4. Sprinkle chops with:
5. Worcestershire
6. Vinaigrette
7. Mustard
8. Rub the seasoning into the chops so that they are fully coated.
9. Sprinkle with:
10. Tony Chachereas (or any other Cajun seasoning, or sub steak seasoning)
11. Garlic powder
12. Kosher salt a skip or go easy on the salt if the seasoning mix has salt in it
13. Fresh ground black pepper
14. Put about 1/8 inch water in the bottom of a pan, just enough to cover the bottom of the pan. The water will steam during cooking and will help keep the chops moist.
15. Put the chops in the pan.
16. Cover the pan with its lid, or aluminum foil.
17. Roast at 400 for 1.5 hours for thin pork chops.
18. Roast at 400 for 2 hours for thicker chops.

chops, worcestershire, vinaigrette, cajun seasoning, garlic, kosher salt, fresh ground black pepper

Taken from www.epicurious.com/recipes/member/views/roasted-pork-chops-58392167 (may not work)