Wednesday, June 25, 2008
--Maple-Glazed Pork Chops
Maple-Glazed Pork Chops
Pillsbury Complete Cook Book Copyright 2000, 2006
4 pork chops
¼ teaspoons salt
¼ teaspoon coarse ground pepper
¾ cup pure maple syrup or maple-flavored syrup (I had to use both - more fake than real)
2 tablespoons brown sugar
2 tablespoons ketchup
2 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
1. Heat grill. Rub both sides of pork chops with salt and pepper. In small saucepan, combine all glaze ingredients; mix well. Bring to a boil, stirring constantly. Set aside.
2. When ready to grill, place pork chops on gas grill over medium heat or on charcoal grill 4 to 5 inches from medium coals. Cook 15 minutes, turning once.
3. Brush pork chops with glaze. Cook an additional 10 minutes or until no longer pink, turning once and brushing frequently with glaze. Bring any remaining glaze to a boil; serve with pork chops.
I used smaller boneless loin chops so my cooking time was less than described above.
Yields: 4 servings. Per serving: 370 cal, 8g fat, 50mg chol, 430 mg sodium, 54 g carbs, 20 g protein
I had originally planned a pork chop and gravy recipe but it seemed more like a grilled pork chop kind of night. Unfortunately I didn't have enough pure maple syrup to make this and had to use mostly pancake syrup which is fine on pancakes and waffles but really an entire different animal than pure maple syrup and I'd prefer not to use it in recipes like this.
These weren't bad but the sauce lacked the oomph the would have made them really special. I really think it was the fake syrup that messed it up. It's sweeter and has a heavier maple flavor that pure maple syrup. The tang from the other ingredients would have shone through a bit more with the real deal.
Yeah, I'm still cooking. I opted to skip the gym last night instead. I'm really looking forward to my vacation from the gym.
I'm still nervous too. If you have a positive (i.e. nontraumatic) birth story to share with me, I'd love to hear it.