Pork Chops with Maple Syrup and Mustard
|
Cooking time: 30 minutes for menu
Cooking schedule: see below for "menu" instructions |
I have a treasured bottle of maple syrup in my fridge that I found in a gourmet store in Spain, of all places. I've had it 5 years now, must be time to start using it. It adds a subtle flavor to the pork. We'll use the rest of the snow peas here with some stir-fried carrots - "Peas & Carrots"
Pork Chops with Maple Syrup Time: 30 minutes
I used boneless chops for this, about 1/2" (1.25cm) thick. They cooked quickly, but, remember, slightly pink pork is okay, and keeps it tender and moist. If you don't have maple syrup you can use honey, or even brown sugar. It's a simple, flexible recipe!
2 - 4 pork chops, depending on size, 10 - 12 oz total weight (I used 2 boneless)
1 tbs olive oil
1/2 cup beef stock
1/4 cup white wine
1 tbs maple syrup
(or honey)
1 tbs whole or coarse grained mustard (or Dijon-style mustard)
1 tbs dried sage
2 tsp cornstarch (corn flour, maizena) dissolved in 1 tbs water
In medium nonstick skillet heat oil over medium heat. Add pork chops and brown on both sides, about 5 minutes each. Add beef stock, wine, maple syrup, mustard and sage. Cover, reduce heat and simmer 10 minutes. Uncover and remove chops to small platter. Cover to keep warm. Increase heat under skillet. Dissolve cornstarch in water and stir into simmering sauce. Spoon some sauce over chops and serve, remaining sauce on the side.
Basmati Rice with Herbs Time: 20 minutes or whatever your package says
Simple, fragrant, fluffy rice - vary the herbs to fit the main course.
1/2 cup Basmati rice
1 tsp butter
1/2 cup chicken stock, (4oz, 120ml)
1/2 cup water
1 tsp dried chives
1 tsp dried parsley
Melt butter in small saucepan over medium heat. Add rice and sauté, stirring for 2 - 3 minutes. Add stock or water and herbs. Cook rice for length of time on package. When done fluff with a fork and serve.
Stir-Fried Carrots and Mangetout Time: 20 minutes
Stir-frying is a method of cooking, not a cuisine. Nothing says we can't use maple syrup rather than soy sauce as our flavoring.
2 carrots
1 - 2 oz (50gr) snow peas,
mangetout, sugar snap peas
1/2 onion save other half for tomorrow
1 tbs olive oil
2 tbs chicken stock
2 tsp maple syrup
Cut carrots into matchsticks. Slice onion. Trim pea pods, cutting off the stem end. Slice diagonally into wide strips if large. Heat oil in a nonstick skillet over medium-high heat. Add carrot and onion; stir-fry about 5 minutes. Add pea pods and stir-fry another 3 minutes. Add maple syrup and chicken stock, reduce heat to low, cover and simmer 5 minutes. Uncover and cook off any liquid. Carrots should be just tender. Serve.
top of page
Cooking Schedule: 30 minutes |
Cover and simmer |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
