Maple Glazed Pork Chops With Pumpkin Polenta Food

GRILLED PUMPKIN BBQ-GLAZED PORK CHOPS

Steps:

• For the pumpkin bbq sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onions and cook until tender and transluscent, 4 to 5 minutes. Add the ketchup, pumpkin puree, broth, sugar, syrup, vinegar, chili powder, Worcestershire, garlic powder, smoked paprika, pumpkin pie spice, salt and pepper and whisk well to combine. Bring to a low simmer. Reduce the heat to low and let cook until thickened, 20 to 30 minutes. If it begins to look too thick, add a few tablespoons of water or broth.
• For the pork chops: Preheat a grill or grill pan for cooking over medium-high heat. Sprinkle the pork chops generously on both sides with salt and pepper. Brush the chops on each side with vegetable oil and grill, 4 minutes per side. Baste the pork chops on each side with the sauce and grill an additional minute per side to allow the sauce to caramelize. Serve the chops with extra sauce.

PUMPKIN POLENTA WITH VEGETABLES

Steps:

• Preheat the oven to 400 degrees F. Toss the Brussels sprouts and butternut squash with the olive oil on a rimmed baking sheet; season with salt and pepper. Spread in an even layer. Bake until tender and browned, about 30 minutes.
• Meanwhile, bring 4 cups water, the milk and 1/2 teaspoon salt to a simmer in a large saucepan over medium-high heat. Whisk in the polenta. Bring to a boil, then reduce the heat to low. Cook, stirring often, until creamy, about 6 minutes. Whisk in the pumpkin puree. Cook, whisking, until warmed through, about 4 minutes.
• Remove from the heat and stir in the grated parmesan, butter and sage; season with salt. Top each serving with the roasted vegetables and shaved parmesan; drizzle with olive oil.

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.

SPINACH-AND-CHEESE PORK CHOPS WITH POLENTA

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil and add the polenta in a single layer; brush both sides with 1 tablespoon olive oil and season with salt and pepper. Bake until golden, about 20 minutes.
• Meanwhile, season the pork chops on both sides with the rosemary, 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches if needed, add the pork chops and cook until golden, about 2 minutes per side. Transfer to a separate baking sheet.
• Add the remaining 1 tablespoon olive oil to the skillet. Add the garlic and cook until just golden, 1 minute. Add the spinach and season with salt and pepper. Cook, stirring, until just wilted, 1 to 2 minutes. Top the pork chops with the spinach and 1 cheese slice each; bake until the cheese melts, about 5 minutes.
• Meanwhile, add the broth to the skillet. Cook over medium-high heat until reduced by half, about 4 minutes. Add the butter and stir until melted. Top the pork with the pan sauce and peppers; serve with the polenta.

PORK-AND-PUMPKIN CHILI

Steps:

• Combine the pork, beer, 3 cups water and 2 teaspoons salt in a large pot and bring to a simmer over medium heat, skimming the foam off the surface. Add the chipotles and 1 1/2 teaspoons oregano, cover and cook about 30 minutes.
• Mix 3 tablespoons pumpkin, the sour cream and salt to taste in a bowl; cover and chill.
• Heat the vegetable oil in a skillet over medium heat. Add the tomatoes, poblano, onions and 2 teaspoons salt; cook until soft, 15 minutes. Add the remaining 1 1/2 teaspoons oregano, the chili powder and garlic; cook 5 minutes. Add the remaining pumpkin and cook 5 minutes.
• Add the tomato mixture to the pork and simmer until the meat is tender, about 30 minutes. Add the greens and cook 10 more minutes. Season with salt. Ladle the chili into bowls; top with the pumpkin cream and more chili powder. Serve with lime wedges.

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.

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

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 PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a shallow bowl, beat egg and ginger. Place bread crumbs in another shallow bowl. Dip chops in egg mixture, then coat with crumbs., In a large skillet, cook pork in butter over medium heat for 5-7 minutes on each side or until a thermometer reads 160°. Remove and keep warm. Add the remaining ingredients to the skillet; cook and stir for 1-2 minutes or until slightly thickened. Serve with chops.

ROASTED PORK CHOPS WITH POLENTA

Steps:

• Preheat oven to 400 degrees F.
• In a large, oven safe skillet, heat 1 tablespoon oil over medium high heat; season pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Cook until browned, about 3 to 4 minutes per side; remove from skillet and set aside.
• Add the remaining tablespoon oil to the skillet, add tomatoes, garlic; season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Cook, stirring, for 2 minutes; add wine and simmer until the tomatoes begin to soften, about 2 to 3 minutes.
• Return pork chops to skillet and nestle into the tomatoes; cook in the oven until the chops are cooked through, about 6 to 7 minutes.
• Meanwhile, bring 3 cups water to a boil in a saucepan.
• Whisk in polenta and cook, while whisking, until thickened, 3 to 4 minutes.
• Whisk in the cheese, 1/4 teaspoon salt and 1/8 teaspoon pepper.

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

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a medium skillet or saucepan over medium heat. Stir in maple syrup, brown sugar, and honey; bring to a simmer. When glaze is rapidly simmering, turn off heat.
• Pour water into a 9x13-inch baking pan. Place pork chops in the water and surround with peach and bell pepper slices. Slowly pour glaze over chops, peaches, and peppers.
• Bake in the preheated oven, turning halfway, until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).