Wednesday, September 29, 2010

Maple Glazed Pork Chops with Roasted Brussels Sprouts

This dish is perfect to serve during the fall and winter months. Make sure you get some good quality pork chops; I used thin center cut chops as I prefer to serve each person two thin cut chops instead of one super thick cut chop but it is totally up to you, either cut will work. These recipes are super comforting and delicious..the pork chop recipe is inspired by one of Paula Deen's recipes and the brussels sprouts are inspired by Chef Anne's caramelized version at Tin Roof Bistro in Manhattan Beach, CA ...enjoy!



Maple Glazed Pork Chops


Ingredients:
4 teaspoons ancho chile powder
1 teaspoon kosher salt
4 center cut bone-in pork chops (about 1 inch thick)
2 tablespoons olive oil
3 tablespoons balsamic vinegar
1/2 cup maple syrup
1/2 cup chicken stock


Method:

In a small bowl, combine the chili powder and salt and sprinkle evenly over both sides of the pork chops.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork chops and cook until browned, about 2 minutes per side. Reduce the heat to medium, and cook until desired doneness, about for 4 to 6 minutes.
In a small skillet, over medium-high heat, add the balsamic vinegar and cook until reduced by half. Stir in the maple syrup and chicken stock. Cook over medium heat until thick and syrupy, about 5 minutes.
Transfer to a serving platter and serve with sauce. 
NOTE: I chose to top my chops with some balsamic vinegar caramelized walla walla onions...feel free to do the same...so good.



Roasted Brussels Sprouts
Ingredients:
2 tablespoons olive oil
3 slices applewood smoked bacon
2 shallots, thinly sliced and diced
1 pound Brussels sprouts, trimmed and halved
Salt and freshly ground pepper
1 lemon, juiced

Method:

Preheat oven to 425 degrees F.
Heat oil over medium heat in a large skillet. Add the bacon and cook until golden brown and crisp. Remove the bacon to a plate lined with paper towels. 

Add the shallots to the pan and cook until soft. Add the Brussels sprouts and toss to combine. Season with salt and pepper and roast in the oven until they are cooked through and golden brown. 

Remove from the oven and squeeze fresh lemon juice over the top. Transfer to a platter and top with the reserved bacon (chopped).

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