Maple Glazed Pork Chops Food

MAPLE-GLAZED PORK CHOPS WITH PUMPKIN POLENTA

Steps:

• For the polenta: Heat the olive oil in a small skillet over medium heat. Add the sage to the oil and cook until the sage is slightly crisped, about 1 minute. Remove from the heat and set aside. Meanwhile, put the broth and milk in a medium saucepan and bring to a boil over high heat. Slowly whisk in the polenta, reduce the heat to low, and cook, whisking occasionally, until the polenta is thick and creamy, about 15 minutes. Pull the saucepan from the heat and whisk in the pumpkin, sage with the oil, cheese, salt, and pepper. Hold in a warm place.
• For the pork chops: Heat a large skillet over medium-high heat. Dry the pork chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay the chops in the pan and cook until lightly browned on the first side, about 4 minutes. Turn the chops and cook until the second side is browned and the chops are cooked through, about 3 minutes more. Transfer the chops to a platter.
• Pour off the excess oil from the pan. Add the vinegar, and return the pan to the heat and use a wooden spoon to scrape up any brown bits that cling to the pan. Stir in the mustard, maple syrup, and chicken broth, along with any juices from the pork chops. Cook over high heat until the mixture is syrupy, about 5 minutes. Season to taste.
• Serve the pork chops with the pumpkin polenta and drizzle with the sauce.

MAPLE-GLAZED PORK CHOPS

Steps:

• Grill directions:.
• Heat grill. Rub both sides of pork chops with salt and pepper. In small saucepan, combine all glaze ingredients; mix well. Bring to a boil, stirring constantly. Set aside.
• When ready to grill, place pork chops on medium heat 4 to 6-inches from medium coals. Cook 15 minutes, turning once.
• Brush pork chops with glaze. Cook an additional 10 minutes or until no longer pink, turning once and brushing frequently with glaze. Bring any remaining glaze to a boil; serve with pork chops.
• Oven Directions:.
• Preheat oven to 350 degrees.
• Rub both sides of pork chops with salt and pepper. In small saucepan, combine all glaze ingredients; mix well. Bring to a boil, stirring constantly. Set aside.
• Brush pork chops with glaze. Bake pork chops for 30 minutes, basting with glaze every 8-10 minutes.
• Bring any remaining glaze to a boil; serve with pork chops.

MAPLE GLAZED PORK CHOPS

Steps:

• In a large shallow dish, combine the flour, salt and pepper. Add pork chops and turn to coat. In a large ovenproof skillet, cook chops in butter over medium heat until a thermometer reads 145°, 4-5 minutes on each side. Remove and keep warm. , Meanwhile, in the same skillet, bring the vinegar to a boil. Reduce heat; add maple syrup. Cover and cook for 10 minutes. Combine cornstarch and water until smooth; gradually add to maple mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. , Place chops on a broiler pan; sprinkle with brown sugar. Broil 4 in. from the heat until sugar is melted, 1-2 minutes. Drizzle with maple glaze.

MAPLE-GLAZED PORK CHOPS WITH BRUSSELS SPROUTS

Steps:

• Season both sides of pork with salt and black pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add pork to hot pan and cook 2 minutes per side, until golden brown. In a medium bowl, whisk together maple syrup, mustard, 3 garlic cloves, and ginger. Add sauce to pan and bring to a simmer. Add chops to simmering liquid, cover and cook 5 minutes. Uncover and simmer 5 more minutes, until sauce reduces and pork is cooked through.
• Meanwhile, in another skillet, heat the remaining 1 tablespoon oil. Add the Brussels sprouts and the remaining minced garlic clove. Season with salt and pepper. Saute until heated through, about 5 to 7 minutes. Serve immediately.

SMOKED PORK CHOPS WITH MAPLE GLAZE

Steps:

• In a medium skillet (cast iron preferred), heat oil over medium-high heat until glistening.
• Season both sides of pork chops with 1/8 teaspoons black pepper. Brown in hot oil for 5-8 minutes on each side or until heated through (and nicely browned).
• Meanwhile in a small saucepan, whisk together remaining ingredients. Cook over medium heat until thickened and bubbly.
• Once pork chops are browned, remove to a serving platter (or individual plates). Spoon maple glaze evenly over both and serve.

MAPLE-GLAZED PORK CHOPS WITH ROASTED CORN RELISH

Steps:

• For corn relish.
• Fry bacon in a large skillet and set aside. Remove most of the bacon grease leaving about a tablespoon in the pan.
• Sautee the corn, onions, and bell pepper in the reserved bacon grease for about 5 minutes.
• Crumble the bacon on top and add the balsamic vinegar. Mix together.
• Salt and pepper to taste. Add more balsamic if you like the tang!
• For pork chops.
• Bring the maple syrup and balsamic vinegar to a simmer in a small sauce pan. Simmer for about 5 minutes or until the mixture coats the back of a spoon. Add freshly ground pepper to taste.
• Preheat and oil grill. Grill smoked pork chops over medium heat basting with the maple syrup/balsamic vinegar glaze. It should only take about 3 to 4 minutes per side to heat through.

MAPLE-GLAZED PORK CHOPS

Steps:

• Combine the first five ingredients; rub over pork chops.
• Place in a greased 11-in x 7-in baking dish.
• Bake, uncovered, at 425 degrees for 20 minutes.
• Combine the remaining ingredients; pour over chops.
• Bake 5 minutes longer or until meat juices run clear.

MAPLE-GLAZED PORK CHOPS WITH PECANS AND APPLES

Steps:

• Whisk together first 4 ingredients in a medium bowl.
• Stir together pecans and 2 tablespoons maple syrup mixture in a skillet over medium heat, stirring to coat pecans. Cook, stirring often, 3 minutes or until pecans are glazed. Arrange pecans in an even layer on wax paper; let cool. Coarsely chop, and set aside.
• Sprinkle pork chops evenly with 3/4 teaspoon salt and pepper; brush with 1 tablespoon olive oil.
• Grill chops, covered with grill lid, over medium-high heat (350°to 400°) 8 minutes on each side or until a meat thermometer inserted in thickest portion registers 160°, basting with 1/2 cup maple syrup mixture during last five minutes of cooking. (If glazed earlier, glaze will burn.) Transfer to serving platter. Cover and keep warm.
• Sprinkle apple slices evenly with 1/2 teaspoon salt; brush with remaining 1 tablespoon oil.
• Grill apples, without grill lid, over medium-high heat (350° to 400°) 4 to 6 minutes, turning occasionally and brushing with 1/4 cup syrup mixture.
• Spoon remaining maple syrup mixture over pork chops. Sprinkle with chopped pecans and, if desired, crystallized ginger. Serve with grilled apples.

MAPLE-MUSTARD GLAZED PORK CHOPS

Steps:

• Stir together the brown sugar, pepper, salt, onion powder, and paprika in a bowl. Coat the pork chops with this mixture on both sides. Cover and place in the refrigerator for 6 hours or overnight.
• Place pork chops onto a slotted, two-piece pan.
• Stir together the maple syrup and mustard.
• Broil chops for 5 minutes, then turn over, and broil for another 5 minutes.
• Brush the tops with the mustard glaze, and cook 1 minute.
• Turn chops over, brush again and broil an additional minute, or until cooked to your desired degree of doneness.
• Remove pork chops to serving plates and top with additional glaze, if desired.

MAPLE GLAZED PORK CHOPS

Steps:

• Heat a large skillet over medium-high heat.
• Dry the pork chops well and season with salt and pepper, to taste.
• Add the oil to the pan and heat
• Add chops and brown each side.
• Transfer to a plate and keep warm.
• Pour off the excess oil from the pan.
• Add the vinegar, and return the pan to the heat and use a wooden spoon to scrape up any brown bits that cling to the pan.
• Stir in the mustard, maple syrup, and chicken broth, along with any juices from the pork chops.
• Cook over high heat until the mixture is syrupy, about 5 minutes.
• Spoon over pork chops or serve on the side.