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!
Superb!! I used a pinch of dried thyme as I didn't have fresh. These were gobbled up by my bunch! Thanks for sharing!
We loved this! Spicy sweet is our favorite flavor combo! There was extra sauce so we saved it for dh to put on whatever later on. Made for ZWT4. :) Go Belles!!
I loved this glaze! But I must admit... I used it on chicken and not pork. But it made some good clucking chicken! Sweet and spicy the way I like it! Very very nice recipe. Chicken thighs take a bit longer to cook so brush on the glaze only for the last five minutes or the maple syrup will burn because of the high sugar content. Five minutes is plenty of time for this glaze to caramelize. Very nice, Dr. Jenny!
Yummy! I love maple and pork together!!! I couldn't find chipotle powder, so I used California Chile Powder. Made for ZWT 4.