Candied Chops
Submitted by gina41
Venison or pork chops browned and smothered in ketchup and brown sugar, then simmered until sticky and fork-tender. A hunter’s kitchen classic that turns game meat into candy.
YIELD
4 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsIf you’ve got venison chops in the freezer and you’re not sure what to do with them, this is your answer.
Browned in a hot skillet, then blanketed with ketchup and brown sugar, these chops simmer for a full hour until the sauce turns thick, sticky, and glossy.
The sweetness tames any gamey edge, and the low, slow braise makes even the toughest cuts fall-apart tender.
Works just as well with pork chops if venison isn’t in your wheelhouse.
Kitchen Tips
- Don’t rush the browning. A solid five minutes per side builds a crust that holds up under the sauce and adds real depth.
- Drain the pan juices before topping. This keeps the sauce from getting watery and diluted as it simmers.
- Keep the heat low. A gentle simmer is all you need. Too high and the sugar in the ketchup will scorch on the bottom of the pan.
Ingredients
Directions
Salt and pepper each steak/chop to taste.
Brown steak/chops in large fry pan for 5 minutes each side.
Remove venison and drain juice.
Cover each piece of meat with toppings as follows: Completely cover each piece with ketchup.
Sprinkle each piece with brown sugar in the center of the steak or chop.
Add water to pan; cover and simmer on low heat for 1 hour.
Remove from pan and serve with toppings intact.
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