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Add a photoThe maple glaze in this recipe is an excellent accent to the pork - a meat that loves to be paired with sweet. The dish reminds me of my New England days, but is far beyond a regional specialty. I like to brine the chops before cooking and sear them off to get nice crusty outside an a just cooked through center.
Ingredients
- Pork Chops
- Brining Liquid
- Maple Syrup
- Mustard
- Chicken or Beef Stock
- Sage leaves
- Sherry vinegar
- Butter
Directions
- Brine the pork for 6 - 8 hours
- Season with salt and pepper
- Sear both sides of the pork chop and transfer to a 400 degree oven until just cooked through
- Set aside to rest
- In the pan you cooked the pork in, add 2 - 3 tablespoons of sherry vinegar to deglaze the pan
- Add about a quarter cup of maple syrup
- Add a tablespoon of mustard
- Stir to combine; then add 1/2 a cup of stock
- Let it all reduce by about 1/2
- Add 2 torn up sage leaves and the butter; turn off the heat
- Stir to incorporate the butter, and serve over the pork chops
- If you'd like to read more about the techniques I've used here, and others, visit www.noreciperequired.com
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