I really enjoy bacon dipped in maple syrup. There's just something about that combination that appeals to me. If I ever get to Voo-Doo Doughnuts in Oregon, I'm going to order me a maple bar with bacon on top. and I don't even LIKE maple bars. So I figured how wrong could I be to add maple syrup to pork chops in some way. Big hit! IT Guy loved them and I thought they were the bomb.com!
1 tablespoon vegetable oil
4 loin pork chops
salt and pepper
1/3 cup pure maple syrup
1/3 cup chicken broth
2 tablespoons Dijon mustard
2 teaspoons balsamic vinegar
In a large skillet, heat vegetable oil over medium-high heat. Sprinkle chops with salt and pepper; add chops to the hot oil in skillet.
Cook chops for about 2 minutes on each side, or until nicely browned.
Whisk together remaining ingredients and add to the skillet. Reduce heat to medium-low, cover, and simmer for 10 minutes.
Remove cover and simmer for about 20 minutes longer, or until liquids are reduced and chops are glazed.
Serves 3 - 4.
Oops...forgot the chops in the picture.
And the salt and pepper. Yikes....but here's the stuff for the glaze.
I was in a hurry.
Combine the maple syrup, the balsamic,
mustard and chicken broth. Mix it well.
Start browning your chops in the oil.
Then pour the sauce over the chops.
Cook covered for about 10 minutes
then uncovered for 20 until the sauce has reduced.
Mmmmm....mmmm!!!
Maple Glazed Pork Chops
1 tablespoon vegetable oil
4 loin pork chops
salt and pepper
1/3 cup pure maple syrup
1/3 cup chicken broth
2 tablespoons Dijon mustard
2 teaspoons balsamic vinegar
In a large skillet, heat vegetable oil over medium-high heat. Sprinkle chops with salt and pepper; add chops to the hot oil in skillet.
Cook chops for about 2 minutes on each side, or until nicely browned.
Whisk together remaining ingredients and add to the skillet. Reduce heat to medium-low, cover, and simmer for 10 minutes.
Remove cover and simmer for about 20 minutes longer, or until liquids are reduced and chops are glazed.
Serves 3 - 4.
Oops...forgot the chops in the picture.
And the salt and pepper. Yikes....but here's the stuff for the glaze.
I was in a hurry.
Combine the maple syrup, the balsamic,
mustard and chicken broth. Mix it well.
Start browning your chops in the oil.
Then pour the sauce over the chops.
Cook covered for about 10 minutes
then uncovered for 20 until the sauce has reduced.
Mmmmm....mmmm!!!
