I remember my mother making this recipe often during my childhood. I would be in my room doing homework or watching television. I would often come in after playing sports with friends or just coming back from a run with my dad. We would be hungry and the house would be filled with this aroma that would make us so hungry! On those days it was difficult to wait for dinner! Mom always served these deliciously crispy and very flavorful pork chops with mashed potatoes and corn! I love making these for my family! They are actually very lean and low in fat because you do not use oil or butter. Always thankful for my five senses, food brings me back to my younger years with my loved ones.
Pork chops with the bone in
Pimento moida, a fresh Portuguese red crushed pepper
Garlic powder
Onion powder
Place chops on your broiler pan. Simply rub a little Pimento moida over each side of your chops and sprinkle with a good amount of garlic and onion powder. Do not touch your eyes and wash your hands right away. This is a very hot, spicy mixture. My mom liked to broil them until they were crispy, but not dry. Putting a little water in the bottom of your broiler pan will help keep them moist as they crisp up. The cook time will depend on the thickness of your chops.
Hello, I’m Elise Johnson and I’m so glad you found your way here! From my own experience, cooking and eating together as a family nurtures and strengthens family relationships quicker and stronger than any other way. Join me as I continue my grandmother’s legacy of
inter-generational cooking by inspiring families and friends to make memories in the kitchen. 
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