After my last red beans expedition, I tried to think of something that would go well with the leftovers on Tuesday. And what goes well with pork? More pork amirite?
That night, one of the cooking networks had something on about a maple-glazed pork chop. The recipe didn't look particularly hard, and I was pretty sure we had everything in the house, so I decided to give it a try. Sure enough, this is relatively simple to throw together on short notice if you're looking to add a little twist to your meal one night.
For a proportion guideline, I used this one from foodnetwork.com, halving it since it was just my wife and I eating. Upon experience, I would probably play with it a little bit, as the sweetness of maple syrup can be a little bit overbearing, but that's just me. It's a simple enough recipe that experimentation wouldn't be difficult.
4 pork loin chops
Salt and freshly ground black pepper
1 tbsp peanut or olive oil (I used olive oil)
1 cup maple syrup
1 tbsp Dijon mustard
4 cloves garlic, minced
2 tsp minced fresh ginger (I substituted some ground nutmeg)
I likely went a little overboard on the olive oil, as I kind of eyeballed the whole thing.
1. Season pork chops with salt and pepper. Add the tablespoon of the oil into a pan or skillet, and brown the chops over medium-high heat on each side -- about 2 minutes for each. Remove the chops and set aside.
2. In a bowl, combine the syrup, mustard, garlic and ginger/nutmeg and whisk together until well blended.
3. Add the sauce to the pan, and bring to a simmer over medium heat. Add the chops, cover, and cook for five minutes. Uncover the pan and cook for five more. Remove and serve with your favorite side dish.