Lauren's Kitchen

Maple Glazed Pork Chops. With or without the bone.

on Sep 17 in Pork tagged All, Pork, Sauces by Lauren

I have had a bottle of lovely maple syrup in my pantry for nearly 2 months without touching it.  I haven’t been craving pancakes in a while (I know, what’s wrong with me?) but I knew I wanted . . . no, NEEDED to use it in some application.  I had some boneless pork chops defrosting in the fridge, so instead of making the same old Pan Fried Pork Chops with a mustard sauce of some sort, I decided to go with a sweeter variety for last night’s dinner.   I did still include a tablespoon or two of my favourite mustard, but this was clearly a dish made to satisfy the sweet tooth.  For dinner. 

 

Ingredients:

• 4 boneless pork chops
• olive oil
• sea salt and freshly ground pepper
• 1/2 cup good quality maple syrup (not Mrs. Buttersworth!)
• 1/4 cup brown sugar
• 3 Tbsp worcestshire sauce
• 3 Tbsp good quality brown mustard
• 1 tsp paprika
• 1 tsp cayenne pepper

Directions:

Remove the boneless pork chops from the refigerator, and allow time to come to room temperature.   

Meanwhile combine salt, pepper, brown sugar, syrup,  worcestshire, mustard, paprika, and cayenne in a bowl.  Mix until well combined and smooth, adjusting seasoning as needed.  Brush a light layer onto the pork chops.

In a large cast iron pan, add a drizzle of olive oil about 2 times around the pan.  Heat over medium-high heat until the oil starts to glisten.  When the pan has come to temperature, add the pork chops to the pan.  Don’t crowd them and don’t move them for 3-5 minutes, depending on thickness of the chops.  Turn them over when they start to caramelize, and cook for another 3-4 minutes on the other side, adding more glaze as needed.  When the chops have been cooked through to slightly blushed center, reserve on a warm plate covered tightly with tinfoil.

Turn the heat to medium, and bring the rest of the maple sauce to a boil, then drop the heat a bit.  Stir well to remove any of the stuck bits from the bottom of the pan.  Remove from heat, and immediately transfer to a serving bowl.

Drizzle a bit of the sauce on the plate, over your accompanying veggies, and enjoy!

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