PDA

View Full Version : Maple black pepper pork chops



patriot45
01-26-2012, 03:54 PM
This came out unreal good! Instead of using the pre cut chops, I bought a pork loin roast and cut my own, about 1.5" thick!

Ingredients
4 pork chops, bone-in or boneless
2 tablespoons olive oil
1 1/2 teaspoon whole black peppercorns, crushed in a mortar and pestle or a spice grinder
2 teaspoons coarse kosher salt
1 large shallot, minced
2 tablespoons chopped fresh thyme leaves
1/3 cup cider vinegar
1/2 cup pure maple syrup (I prefer Grade B or Dark Amber)

Directions

1. Preheat the oven to 350 degrees F.

2. Pat the pork chops dry and season them well with the 1 1/2 teaspoons kosher salt. Rub the salt into the surface of the meat.

3. Preheat an ovenproof skillet over medium-high heat. When itís hot, add the 2 tablespoons of oil (it should shimmer.

4. Place the chops into the pan, presentation side down. Leave them to brown on this side for a few minutes. You can tell theyíre ready to flip when the meat releases from the bottom of the pan when you gently lift up an edge.

5. Flip the chops over, insert a meat thermometer into the thickest part of one of the chops, and put the whole pan into the oven to finish cooking.

6. When the chops reach 145 degrees F, take the pan out of the oven and place the chops on a plate. Cover with foil and set aside.

7. Return the pan to the stove. You should have about 1-2 tablespoon of fat remaining in the pan; if thereís a lot more, pour it off before putting it back on the stove. Add the shallot, thyme, and another 1/2 teaspoon of kosher salt. Cook over medium-high heat until the shallot is softening and beginning to brown, about 2 minutes.

8. Add the vinegar and stir with a wooden spoon to loosen the bits of fond on the bottom of the pan. Simmer for another 1-2 minutes, then add the maple syrup and ground peppercorns.

9. Simmer the sauce for about 8-10 minutes, until itís been reduced by about half, to a syrupy/glaze consistency. Taste and adjust seasoning as needed.

10. Spoon over the pork to serve.

Nice and thick!
http://i1190.photobucket.com/albums/z450/patriot65/Maple%20black%20pepper%20pork%20chops/Mapleblacpepperporkchops004.jpg


Beautifly browned
http://i1190.photobucket.com/albums/z450/patriot65/Maple%20black%20pepper%20pork%20chops/Mapleblacpepperporkchops005.jpg

Reducing the sauce
http://i1190.photobucket.com/albums/z450/patriot65/Maple%20black%20pepper%20pork%20chops/Mapleblacpepperporkchops007.jpg

The sauce was sweet and peppery hot!!

http://i1190.photobucket.com/albums/z450/patriot65/Maple%20black%20pepper%20pork%20chops/Mapleblacpepperporkchops009.jpg

Molon Labe
01-26-2012, 04:53 PM
Why don't you open a restaurant...

Hawkgirl
01-26-2012, 10:32 PM
That looks delicious..but I have to make a comment on you buying herbs. You can buy all the usual herb plants and keep them in pots, just pick when you need them, not only are they fresher, but less expensive.
Just a tip...I grow all my herbs in pots.

patriot45
01-26-2012, 10:52 PM
That looks delicious..but I have to make a comment on you buying herbs. You can buy all the usual herb plants and keep them in pots, just pick when you need them, not only are they fresher, but less expensive.
Just a tip...I grow all my herbs in pots.

The last time I did that they grew like weeds! I couldn't use them fast enuf and I dont like taking care of them! :o
This was just a fad anyway, I usually use dry herbs! :D

RobJohnson
01-27-2012, 04:04 AM
Looks really good, even with the $100 in fresh herbs! :D

But, fresh herbs can be frozen or dried!