Prep 5 mins
Cook 15 mins
This is a quick and easy glaze with a spicy, smoky flavor that we make often for our pork chops. From the Black Dog Tavern's Summer on the Vineyard recipe book.
- 1⁄2 cup maple syrup
- 1⁄2 cup chicken stock
- 1 1⁄2 teaspoons dried chipotle powder
- 1 teaspoon fresh thyme, chopped
- 2 teaspoons cornstarch
- 1 tablespoon water, cold
- 1 1⁄2 lbs pork cutlets, cut 3/4 inch thick
- 1 tablespoon canola oil
- Preheat your grill. In a small saucepan, bring the first four glaze ingredients to a boil.
- In a small jar, mix together the cornstarch and water. Put the lid on and shake vigorously (it should have the consistency of whole milk).
- Pour the cornstarch slurry into the boiling glaze mixture and reduce to a simmer. Cook about 2 minutes until it becomes clear and thickens.
- Season the cutlets with salt and pepper and brush with a little oil.
- Grill cutlets 3 to 5 minutes per side, brushing glaze on while cooking.
Delicious! I cooked them in my cast iron grill pan...worked great...loved the sweet and heat combination...this was really easy to prepare...just keep an eye on your boiling liquid...mine almost boiled over...I'm planning to use the sauce on other meats too! This is a keeper...thanks for posting it! =)
This was fabulous! We have eaten at the Black Dog and I also have the cookbook. I hadn't made this recipe, yet. I'm so glad I finally did. The glaze has a delicious combination of flavors that complement eachother very well. I really love the chipotle powder (which I had bought a while ago for a Bobby Flay recipe and hadn't used it since). It adds some heat but is not overwhelming. Thank you! Made for the ZWT7 for the Golden Gourmets.
This is Oh, so good! Made for ZWT #7 and the Witchin Kitchen team. It is easy to make, there were no pork cutlets at the store but my butcher sliced two beautiful boneless pork chops in half and thus my cutlet problem was solved. The glaze is so tasy...I didn't find chipotle powder so used chili powder. Awesome!