Prep 10 mins
Cook 0 mins
You may use this glaze in two ways - serve it hot at the table and allow everyone to help themselves or, as I prefer, brush the glaze on your meat (Pork chops, Pork Roast, Veal or lamb) or on your chicken during the last 5 to 10 minutes of cooking. If you are using it on chops be very careful not to burn them. It gives such a professional golden finish to your meat dish.
- 1 (16 ounce) can pears in heavy syrup, drained save 3 tbsps of the syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon cider vinegar
- 2 tablespoons honey
- 1⁄4 teaspoon hot sauce
- salt and pepper
- Place all the ingredients is a food processor, with steel blade, process until you have a very smooth terxture.
In a word...delightful!! I browned some pork chops and after covering them with this glaze popped them into a baking dish and finished cooking them in the oven (350F). Served them with green peas and skillet cornbread. Would never had thought of using pears in a glaze. This recipe is a keeper, Bergy and so are you! =) Sooo many recipes...soooo little time...Keep posting!