December 29, 2006

Vermont Maple Syrup Pork Chops

Vermont Maple Syrup Pork Chops
from the Boston Globe via

6 pork chops
Oil as needed for browning
1/4 cup chopped onion
1 Tbsp vinegar
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 cup maple syrup
1/4 cup water
1 Tbsp Worcestershire sauce
Salt to taste
Flour as needed to thicken the gravy

Preheat the oven to 400°F. Lightly brown the pork chops in a small amount of oil, then place them in a flat baking dish with sides.

Combine the other ingredients in a small saucepan and heat until warm; pour over chops. Cover and bake for 45 minutes, basting occassionally.

Place the pork chops on a warming platter and pour the sauce into a saucepan. Thicken it slightly with flour to make a gravy, salt to taste, and serve it over the chops.

Serves 4 to 6, depending on the size of the pork chops.

Notes: This is a fairly easy recipe but the sweet and sour taste combination is quite tasty.

Posted by Jennifer at December 29, 2006 2:13 PM | TrackBack

Very tasty, with the heat of the chili powder and the tartness of the vinegar balancing well with the sweetness of the maple syrup.

Posted by: Michael at January 29, 2007 9:18 PM

The small amount of onion needed when the recipe is cut down to just 2 pork chops makes it tempting to substitute a shallot. It's a temptation that should be resisted. The sweetness of the shallot, which is a plus in many recipes, throws off the balance of flavors in this one, as both the tartness of the vinegar and the heat from the chili powder get more or less overwhelmed by the combined sweetness of the maple syrup and the shallot.

Posted by: Michael at June 17, 2007 5:48 PM
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