Happy Labor Day 2013

 A Labor Day Song For You




Featured Recipe        Maple Pork Chops


Have you ever noticed, some dishes make you want to sing? Today’s recipe is one of those for me. More on that a bit later.

I always like and think of this recipe as a fall recipe. I don’t know why.

I mean, maple syrup is collected in the spring.  So I don’t know why I associate maple syrup with fall, but I do. Go figure.

Doesn’t really matter though, does it? Maple syrup is, after all, on grocery store shelves all year long.

I just LOVE this recipe.

However, I have changed it a bit.

I have turned it into a combo recipe. That is, I took the ingredients from one source, but I changed the cooking method. The original recipe called for grilling the pork chops.  Since it is just me, myself, and I these days, I do not often grill.

But I really just love the ingredients and the interplay of tastes in this recipe so much I decided to try it in a skillet. I simply cook the chops a bit in the skillet and then add the sauce and cook it into a kind of glaze.

The original recipe is from Taste of the South Southern Suppers, a 2012 Special Edition.

I serve it with red cabbage with onions and apples.  Now that is fall! I will share that recipe on this coming Thursday.

I hope you like it. Either way! Grilling instructions are below the Featured Recipe.

This is what you will need for 4 people:

4 thin center-cut pork chops

1 cup maple syrup

1/3 cup soy sauce

3 tablespoons tomato paste

1 tablespoon garlic powder

½ teaspoon sugar

1-2 tablespoons canola oil

Salt and pepper to taste


Here is what you do:

In a bowl combine the maple syrup, soy sauce, tomato paste, garlic powder, and sugar. Mix very well.



Heat the canola oil over medium high heat to make a really hot skillet.


Pat the chops dry. Salt and pepper them to taste.



Place the chops in the skillet. Cook the chops for 3-4  minutes on each side, or until nicely browned.


TIP: Do not over cook pork as it will get tough.

Add the maple syrup sauce to the skillet.


Reduce heat to medium-low, cover, and simmer for 5 minutes.


When the five minutes is up, remove the lid and let simmer a bit longer.


Remove the chops to a plate and tent with foil to keep warm.


Increase the heat under the sauce to high and cook until it becomes a very thick sauce.


Turn off the heat source. Place the chops back into the skillet. Spoon some of the sauce over the chops  and turn to coat the chops well with the sauce.


Serve with red cabbage with onions and apples.


NOTE: I will share the cabbage recipe with you on Thursday of this week.

OMG – Heavenly. I wish you all could taste what I am tasting right now. I can hear choirs of angels singing the Hallelujah Chorus!


If you wish to grill the chops per the original recipe, spray the grill with non-flammable cooking spray. Preheat grill to medium high (350 to 400 degrees.)

Grill pork chops with lid closed over direct heat until they reach desired degree of doneness, 5-7 minutes per side, basting each side with sauce after turning.

Bon appétit!!!


4 thin center-cut pork chops           $5.53

1 cup maple syrup                         $1.60

1/3 cup soy sauce                          $1.17

3 tablespoons tomato paste           $0.15

1 tablespoon garlic powder            $0.83

½ teaspoon sugar                         $0.03

1-2 tablespoons canola oil              $0.09

Salt and pepper to taste

Total cost = $9.40

Cost per person = $2.35

Quote of the Day

I’ll make us some coffee, get you your pills, whip us up some French toast, I have the best maple syrup ever.

Erica – in the movie ‘Somethings Gotta Give.’


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