Tag Archives: pork

Maple Glazed Pork Chops

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It’s been a while since my last blog post but I am back at it again. Somehow summer vacation and little people got in my way — not of cooking — just taking pictures and sharing what I have made.  So what have I been making? Roast duck, lobster stock (on my trip to Maine), lamb burgers and an array of things for the grill to name of a few.

I hope that you haven’t given up on me entirely and continue to follow my trials and tribulations with food.

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Last night I made a delicious maple glazed pork chop. The recipe is from Weber’s Big Book of Grilling.  Glazes are great when you don’t have time to marinade the meat.  Simply make the glaze as the grill heats up.

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This recipe called for equal parts maple syrup, dijon mustard and steak sauce. The perfect pantry meal I might add if you are short on ingredients as I was last night.

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I served these chops up with a delicious kale salad and leftover risotto (did you know that risotto freezes pretty well?). Stay posted and I will share that kale salad recipe and new ways to use leftover risotto.

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I used thin butterfly pork chops because that was what I had on hand. Generally I recommend using a thick center cut pork chop for a glaze since thicker cuts take a longer time to cook on the grill. It’s harder to get a good glaze with the short cooking time of a thin cut.

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That said, these pork chops were delicious.  If you like sweet and spicy you’ll enjoy this recipe and it couldn’t be easier.  I would happily apply this glaze to all manner of chicken and even shrimp.

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Note that I used A1 brand steak sauce, because that is what I had on hand and my daughter loves it on anything (I’m not kidding). Use whatever steak sauce is your preference.

Maple Glazed Pork Chops

  • Servings: 4
  • Difficulty: easy
  • Print

4 thick center cut pork chops
2 t pure maple syrup
2 t dijon mustard
1 t steak sauce

Heat grill to medium heat. While the grill is heating mix together the ingredients for the glaze. Brush the glaze on each of the pork chops – leaving some glaze to continue to brush on the chops as they cook. Cook over direct medium heat for about 10-12 minutes, or until the juices run clear. Turn the pork chops over about mid-way through cooking.

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Pantry Pork Chops

There comes a time when I want to make a quick meal without too much thought.  I had one of those the other day.  In a situation like that I rely on my well-stocked pantry, which for me also includes my freezer.  So, I turned to one of my standby pantry meals:  baked pork chops with a bread-crumb topping.

As this would be a meal for just my husband and me – the girls ate earlier – I defrosted two bone-in pork chops.  Then I mixed together about one tablespoon of Dijon mustard and two tablespoons of apricot jam.  I consider both ingredients integral to a well-stocked kitchen, as the two in combination create a sweet-and-spicy flavor that is infinitely versatile:  I’ve slathered the mixture on all manner of chicken and pork.

I put the pork chops on a jelly-roll pan covered with aluminum foil to prevent any jam spills from sticking to the pan, then spread each one with a thin layer of the mustard-jam mixture.

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Finally, I sprinkled a layer of bread crumbs on top of the pork chops and drizzled them with olive oil.  I seasoned the bread crumbs with course salt, freshly ground pepper and fresh thyme.  If I don’t have fresh herbs then I use dried thyme, basil, and parsley.

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I always keep a bag of fresh bread crumbs in the freezer.  I make my own crumbs from leftover bread – French bread is especially good for this.  I chop the bread in a food processor and store the crumbs in a Ziplock bag.  I’m always adding to the bag, and so my supply never seems to run out.

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I baked the pork chops at 400 degrees for about half an hour until they were cooked through and the bread crumbs were crispy.  So easy and so good!

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Pantry Pork Chops

4 bone-in pork chops

2 tablespoons Dijon mustard

4 tablespoons apricot jam 

3/4 cup coarse bread crumbs

1 teaspoon olive oil

2 teaspoon fresh thyme

Salt and pepper

Preheat oven to 400 degrees.  Line a shallow pan with aluminum foil and place the pork chops on it.  Mix the Dijon mustard and apricot jam together in a small bowl.  Evenly spread the mixture over each pork chop.  Sprinkle the chops with bread crumbs and drizzle with olive oil.  Season with salt, pepper, and fresh thyme.  Bake for 30 minutes or until the chops are cooked through and the bread crumbs are crispy.  Serves four.

Serves 4