Friday, April 8, 2011

Chili-Rubbed, Maple-Glazed Pork Chops.


Fiance was not a fan of the glaze, and chose to forgo that part. He's not a fan of maple-meat mixtures...though he devoured the maple-flavored bacon I was cooking for breakfast last month...

Got this recipe from Thunder Roads Magazine. Fiance's friend, whom I shall call Biker, was perusing the magazine at our local bar the other night when he stumbled upon this piece of culinary gold. He showed it to me, and the page included a few other recipes I'd like to try at some point (cinnamon fried apples and pink lemonade cupcakes, yum!). He tore the page out, handed it to me, and then put the magazine back on the rack on the bar.

The only things I did differently: instead of ancho chili powder, I used - - wait for it - - chili powder. And because I didn't have any maple syrup, I used...Mrs Buttersworth Lite. Don't judge, it was still delicious!

4 tsp ancho chili powder
1 tsp sea salt or kosher salt
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cinnamon
4 extra-large, center-cut, bone-in pork chops, thick
6 Tbsp balsamic vinegar
1 cup maple syrup
1 cup chicken stock
4 Tbsp butter

Combine the first 5 ingredients in a small bowl. This will be your rub. Rub the mixture into meat generously. Get it in there deep and well-coated, on both sides. Let rest at room temp for about 15 minutes.

Get a cast-iron skillet really hot over medium-high heat. Drizzle in some olive oil, along with a couple of pats of butter. Make sure the chops cook golden brown on both sides. You can reduce heat to medium-low and let go to make sure of doneness.

Reduce down your balsamic vinegar in a small pot over medium-high heat, until it thickens up. Add maple syrup, chicken stock, and 4 Tbsp butter. Bring down to medium heat and just let go about 7 minutes until thick.

Turn heat to pork chops off. Pour glaze generously all over chops, but save enough as dipping sauce. Cover chops and let saturate for about 5 minutes.

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