Smoked Pork Chops With Maple Glaze
"This recipe is from the "12th Edition of the Better Homes & Gardens Cookbook". The smoky and salty flavor of the pork chops is complimented by the sweet and savory maple glaze. DH and our toddler DD happily gobbled it down. Yum!"
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 2 smoked pork chops, bone-in, 1/2 inch thick
- 2 tablespoons olive oil
- 1⁄8 teaspoon black pepper, freshly ground
- 1⁄4 cup maple syrup (real or imitation)
- 1⁄4 cup apple juice
- 1 teaspoon cornstarch
- 1⁄4 teaspoon sage, dried, ground
- 1⁄8 teaspoon black pepper, freshly ground
directions
- In a medium skillet (cast iron preferred), heat oil over medium-high heat until glistening.
- Season both sides of pork chops with 1/8 teaspoons black pepper. Brown in hot oil for 5-8 minutes on each side or until heated through (and nicely browned).
- Meanwhile in a small saucepan, whisk together remaining ingredients. Cook over medium heat until thickened and bubbly.
- Once pork chops are browned, remove to a serving platter (or individual plates). Spoon maple glaze evenly over both and serve.
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Reviews
-
AWESOME!!! Just the right hint of sweet to pair with the smoky/salty. I actually used this on smoked turkey cutlets for a dinner party, and it was a HUGE success. The leftovers made excellent salads. Will be making this again for sure!!!!
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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