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Preheat the oven to 425F.
Pat the chops dry and line a baking sheet with foil.
Place the chops on the baking sheet.
Whisk the brown sugar, salt, paprika, cumin, and pepper together in a small bowl.
Pat the brown sugar-spice mixture all over the chops on both sides.
Bake for 15 minutes until the pork reaches 135 degrees F.
Remove from oven, and set the oven to broil. Move the rack to the second highest slot.
Baste the chops in Head Country hot and spicy sauce, coating both sides.
Add the pecans around the pork, and place under the broiler.
Cook for 2 minutes.
Remove from the oven, flip the pork chops.
Return to the oven and broil another 2 to 4 minutes, until sauce is tacky and pork chops temp at 140F.
Let rest, covered, for 5 minutes. The pork should rise to 145F while resting.
Place the pecans in a small bowl.
Meanwhile, in a small saucepan whisk together the brown sugar, salt, and cayenne with the jalapeno-infused olive oil and water.
Set over medium heat until the sugar just begins to bubble.
Add the pecans that you toasted with the pork chops and stir to coat.
Allow the brown sugar to just bubble as you stir the pecans to coat.
Turn them out onto parchment paper in a single layer.
The pecans will quickly become tacky.
Once they are dry, give them a rough chop.
Plate the oven-baked pork chops with desired sides and garnish with the chopped pecans and minced parsley.