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Happy Labor Day 2013

 A Labor Day Song For You

 

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Featured Recipe        Maple Pork Chops

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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

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Here is what you do:

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

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

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

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

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

Add the maple syrup sauce to the skillet.

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

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

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

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

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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.

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Serve with red cabbage with onions and apples.

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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!

Grilling

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!!!

Cost

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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