Recipe by Whisper
A quick skillet recipe from the Maple Syrup Cookbook by Ken Haedrich. This dish with Asian flavors can also be made with pork tenderloins or boneless chicken breasts. Great served with rice.
- 4 boneless pork chops, 3/4-inch thick
- 1⁄3 cup flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 tablespoons butter
- 2 shallots, thinly sliced
- 1 tablespoon fresh gingerroot, peeled and finely chopped
- 1 garlic clove, finely chopped
- 1⁄2 cup dry white wine (or chicken broth)
- 1⁄4 cup pure maple syrup
- 1⁄4 cup teriyaki sauce
- 2 tablespoons rice vinegar
Directions See How It's Made
- Using a meat mallet or rolling pin, flatten the pork chops between sheets of waxed paper or plastic wrap to a thickness of about 1/4 inch.
- Combine the flour, salt and pepper in a shallow dish.
- Melt 1 Tbsp of butter in a heavy large skillet over medium-high heat.
- Dredge the pork in the flour mixture, shaking off the excess.
- Add half of the pork to the skillet and saute until brown and cooked through, about 2 minutes per side.
- Transfer to a platter and keep warm by covering loosely with foil.
- Repeat with remaining pork and butter.
- Reduce heat to medium.
- Add the shallot, ginger root, and garlic to the pan and saute for 2 minutes.
- Stir in the wine, maple syrup, teriyaki sauce, and vinegar.
- Cook, uncovered, for 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly.
- Return the pork to the pan and heat through.