Recipe: Maple Glazed Pork Chops with Pecans
- 4 tsp ancho chili powder
- 1 tsp kosher salt
- 1 Tbs brown sugar
- 4 boneless in pork chops, about 1-inch thick
- 1 Tbs olive oil
- 3 tablespoons balsamic vinegar
- 1/2 cup butter maple syrup
- 1/2 cup chicken stock
- Pecans, toasted and chopped as garnish
Preheat the oven to 400 degrees F
Rinse the pork chops in cool water, pat dry with paper towels and set aside.
In a small bowl, combine the brown sugar, 4 teaspoons of ancho chili powder and kosher salt. Once combined rub the mixture evenly over all sides of the pork chops.
In a large cast iron skillet, heat 1 tablespoon olive oil over medium-high heat and add the seasoned pork chops. Sear each chop for 2 minutes per side to brown. Continue to sear on all sides and on all edges for 2 minutes per side until the entire outer chop has been browned. Reduce the heat to medium, and cook on each side for 4 minutes per side and then transfer to the oven in the cast iron skillet for about 15 minutes or until the internal temperature of the pork chop reaches 155 degrees F. Remove from the oven, cover loosely with aluminum foil allow the chops to rest for 5 minutes and the internal temperature will increase to 160 degrees
Meanwhile prepare the glaze in a small saucepan, over medium-high heat, add the balsamic vinegar and cook until reduced by half. Then stir in the maple syrup and chicken stock. Cook over medium heat until thick. This will take about 15 minutes in total.
Transfer the chops to a serving platter drizzle a little of the glaze over the chops and serve with the maple syrup glaze. Garnish with toasted pecans and serve.
Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
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