TABASCO® and Beer Marinade

Ingredients Weight Measure
Beer 24 oz. 3 cups
Brown sugar 1 cup
Kosher salt 1/2 oz. 2 Tbsp.
Thyme, fresh 12 sprigs
Garlic crushed 2 Tbsp.
TABASCO® brand Original Red Sauce 3 oz.
Dry barbecue spice 2 Tbsp.
Ice water 1 qt.
Pork chops, 2" thick, 12-14 oz. 12 ea.

Molasses Sweet Potatoes

Ingredients Weight Measure
Sweet potatoes 5 lbs.
Molasses 6 Tbsp.
Butter, softened 1/2 stick 4 Tbsp.
Salt and pepper to taste

Fiery Sweet Pecans

Ingredients Weight Measure
Pecans 2 cups
Butter, melted
Brown sugar 1/4 cup
TABASCO® brand Original Red Sauce 3 Tbsp.
Salt 1 tsp.

Fried Apple Rings

Ingredients Weight Measure
Granny Smith apples 4 ea.
Ice water to cover
Oil for frying as needed
Beer batter as needed

TABASCO® and Southern Comfort® Pan Sauce

Ingredients Weight Measure
Salt and freshly cracked pepper to taste
Chicken stock or water 3 cups
Barbecue sauce, prepared 1-1/2 cups
Southern Comfort® 12 oz. 1-1/2 cups
Molasses 1/2 cup
Yellow mustard 1/2 cup
TABASCO® brand Original Red Sauce 1-1/2 oz.


  1. To make TABASCO® and Beer Marinade, bring the first 7 ingredients to a boil in a saucepot. Remove from heat, stir in the ice water and allow to cool slightly. Pour marinade over the pork chops, cover and refrigerate for 24 hours, turning once halfway through.
  2. To make Molasses Sweet Potatoes, preheat oven to 375°F. Place sweet potatoes on a baking sheet and roast for 30 to 45 minutes until very tender. Cut sweet potatoes in half and scoop out the potato into a small mixing bowl, leaving the skins behind. Fold in remainder of ingredients. Cover and reserve.
  3. To make Fiery Sweet Pecans, heat pecans in melted butter, stir in sugar, TABASCO® Sauce and salt to coat. Cook for a few minutes to heat through. Place on foil-covered pan and dry.
  4. To make Fried Apple Rings, core and slice each apple into 9 slices, forming rings. Soak in ice water for 10 minutes. Heat oil to 375°F. Drain apples and dip into the beer batter and fry until golden brown.
  5. To make TABASCO® and Southern Comfort® Pan Sauce, preheat oven to 375°F. Remove pork chops from marinade, pat dry and season with salt and pepper. Grill/mark pork chops on each side. Put in hotel pan and place in the oven and roast until pork chops are medium and juice runs clear. Remove pork chops from pan and cover to keep warm. Drain excess grease and place pan over medium-high heat on stovetop. Deglaze pan with remainder of ingredients, scraping the bottom of the skillet. Bring to boil and simmer for 10 minutes.
  6. For each serving, place pork chop on plate, ladle with sauce, serve with Molasses Sweet Potatoes and garnish with Fiery Sweet Pecans and 3 Fried Apple Rings.

Yield: 12 servings