Sweet & Savory Pork: The Foolproof Pork Chop Recipe

Episode 9 | Apr 5, 2016

The podcast host treats his guests to a fancy dinner.

full belly laughs podcast episode 9 the foolproof pork chop recipe

Listen to Full Belly Laughs Episode 9

Use the audio player below to enjoy Full Belly Laughs Podcast Episode 9: Sweet & Savory Pork: The Foolproof Pork Chop Recipe.

The pork chop is a great protein choice for a balanced meal. Making that meal balanced with flavor is a different story. One can cook a pork chop with a sweet brown sugar glaze, or with a savory gravy. But why settle for one choice?

The Perfect Pork Chop

Garrett Smith, Robert Ecks, and Setoiyo chow down on blueberry basil pork chops. Brian accompanies the chops with roasted peaches and charred cauliflower. The boys love the dish. While eating they discuss podcasting as well as other mediums of entertainment. The gang admits that Vine would keep them youthful, and no one at the table understands Snapchat.

Meet the Guests

Here's the rundown on the guests featured on this episode.

Garrett Smith

A master of movie and nerd trivia, Garrett always brings a fresh comedic perspective in his act. If you enjoy movies definitely check out the podcast he co-hosts entitled I Like to Movie Movie. Stay tuned to Garrett's latest shows and gigs by following him on Twitter.

Robert Ecks

His unique style of comedy and rhetoric of silence allows Robert to command any stage. Along with Garrett, Robert helps run the We Do! Comedy Show every week in Philadelphia. Don't miss any of Robert's super funny insights on Twitter.


A natural born entertainer, Setoiyo tells it like it is. He's not afraid to attack any subject with his comedy. He helps run the legendary Philly Comedy Attic. For more dates, deets, and links don't miss a beat and follow Setoiyo on Twitter.

Eat the Food

Did that dish sound dee-lish? Below is an approximate recipe how to make that jawn.

Blueberry Basil Pork Chop

Prep Time: 20-60 min to let the rub mix in.Tools: sauce pan (preferrably with a lid), tongs, wire rack, sheet pan, knifeCook Time: 20 minutes tops


  • Boneless Pork Chops
  • Brown Sugar
  • Cayenne Powder
  • Garlic Powder
  • Paprika
  • Salt and Black Pepper

Cooking Steps

  1. First and Foremost make the spice rub for the pork chops:
    1. 2 parts Brown Sugar
    2. 1 part Cayenne Powder, Garlic Powder, Paprika, Salt, and Black Pepper
    3. Note parts can translate into tsp, tbsp, cups, etc. Make as much as you need. You can always store extra. Just keep the ratios illustrated by the parts metaphor.
    4. Whisk to combine
  2. Pat down the pork chops with paper towels to soak up excess moisture. Apply the spice rub. Pat the spice into the meat with your hands. Wash those porky hands after this step. Store chops in the fridge for 15-60 minutes.
  3. Preheat the Oven to 375.
  4. Sear the chops in a saucepan covered over high to medium-high heat for about 3-4 minutes per side. Evacuate the pork from the pan and place on a wire rack above a sheet pan covered with parchment paper. Place in the over for 8-10 minutes. Take the pork's temperature to ensure doneness (145 degrees Fahrenheit).
  5. Scoop out some Blueberry Basil Spread from The Small Batch Kitchen and place it over the sliced pork chops.

Roasted Peaches and Charred Cauliflower with Grape Tomatoes

This pork chop dish is not complete without a sweet side dish and a savory side dish to complement the spread. Follow the links for the Roasted Peaches and Charred Cauliflower to replicate the meal for the episode. Don't forget to order some Blueberry Basil Spread from The Small Batch Kitchen.Come back next week for another hilarious episode and bangin' recipe.

Podcast Show Notes: Links and References

The podcast host treats his guests to a fancy dinner.

Our humble podcast host invites some comedians over for an intimate pork chop dinner. Hear all about it and how to make it now.

Brian Durkin is on Twitter and Instagram.

Full Belly Laughs is on Facebook, Twitter, Instagram, and Pinterest.

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