Maple And Balsamic Pork Chops Recipes

COLD SMOKED MAPLE-BALSAMIC GLAZED PORK CHOPS

Steps:

• Preheat the oven to 400 degrees F. Remove the wood chips from the water and spread evenly in the bottom of a roasting pan. Cover the top tightly with aluminum foil. Put in the oven until the chips get hot and begin to smoke, about 15 minutes.
• Remove the pan from the oven and remove the foil from the pan. Put a baking rack inside the pan and arrange the chops on top of the rack, leaving a few inches of space between each one. Quickly cover with the foil again and let sit on your kitchen counter for 10 to 15 minutes.
• While the pork chops are smoking, put the vinegar in a small pan over high heat and cook until reduced to 1/4 cup, about 5 minutes. Remove from the heat and whisk in the maple syrup, allspice, and salt and pepper, to taste. Let cool slightly.
• Heat a grill pan over medium-high heat. Brush the ridges with some of the canola oil. Brush the chops on both sides with some of the glaze and season with salt and pepper. Grill on both sides, brushing with more of the glaze, until golden brown and slightly charred and cooked to medium doneness, about 7 minutes per side. Remove from the grill, loosely tent and let rest for 5 minutes. Transfer to a serving platter and serve.

MAPLE BALSAMIC GLAZED PORK CHOPS

Steps:

• In a small saucepan, combine all glaze ingredients. Heat over MED heat until it reaches a low boil. Cook until sauce reduces down, about 3 minutes, stirring occasionally. Set aside.
• Place cast iron skillet in oven and preheat oven to 400 degrees F.
• Pat chops dry with a paper towel, then rub with olive oil and sprinkle with salt and pepper.
• Remove skillet from oven and place on burner over MED-HIGH heat. Place chops in the skillet, you should hear them sizzle immediately. Let cook 2-3 minutes to sear. Brush pork with glaze.
• Flip pork chops over, brush the other side with the glaze, and transfer skillet back to the hot oven. Bake until a thermometer inserted into the center reads 140 degrees F (about 5-8 minutes, depending on the thickness of your pork chops).
• Transfer pork chops to a plate, tent loosely with aluminum foil and let rest for 5 minutes.
• Serve pork chops with a bit of the glaze drizzled over the top if desired.

MAPLE-BALSAMIC PORK CHOPS

Steps:

• Remove pork chops from marinade (discard marinade) and season with some salt and pepper.
• Heat a skillet over medium-high heat. Add cooking oil and then place pork chops on heated oil. Sear on each side for ~3 minutes. For thin pork chops, this should be enough heat to cook them through. If you're using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F / 63C degrees.
• When pork is finished, let rest for ~5 minutes. Return skillet to heat.
• To heated skillet add olive oil and then brussels sprouts with some salt. Saute until brussels sprouts soften slightly (you want them to hold their shape and still have some crunch), 1 to 2 minutes.
• Transfer brussels sprouts to a mixing bowl and toss with remaining vinaigrette / marinade, dates, chives, cheese and sunflower seeds.
• Serve pork with brussels sprouts salad on the side. Enjoy!

BALSAMIC BONELESS PORK CHOPS

Steps:

• Heat olive oil in a large, heavy-duty skillet over medium-high heat.
• Season pork chops on each side with salt and pepper, to taste, and add to the preheated skillet. Brown pork chops on each side, approximately 3 minutes per side. Remove pork chops from pan and set aside on a rimmed dish.
• Add balsamic vinegar and maple syrup to hot skillet and bring to a boil, stirring constantly. Reduce heat to medium and cook mixture until it's reduced to about 1/3 of its original volume. When ready, the glaze will become thick and syrupy. (Do not overcook or the mixture will become hard and sticky).
• Return the pork chops to the skillet along with the juices that collected on the plate. Stir liquid to blend juices into the syrup and cook for another 1-2 minutes.

MAPLE AND BALSAMIC PORK CHOPS

Steps:

• In a large, heavy-duty skillet, heat olive oil over medium-high heat.
• Season pork chops on both sides with salt and pepper to taste. Add to preheated skillet and brown pork chops on each side, which should take approximately 3 minutes per side.
• Remove pork chops from skillet and place in a rimmed dish.
• Combine maple syrup and balsamic vinegar in the hot skillet. Bring the mixture to a boil and stir constantly, and then reduce the heat to medium. Continue the stirring process until the mixture has reduced to about 1/3 of its original volume. It will be syrupy and thick. (Be careful not to overcook; it will become sticky.)
• Return pork chops and their juices to the skillet. Mix juices into the syrup and cook for an additional 1 to 2 minutes.
• Transfer pork chops to a serving platter or individual plate and serve with the side of your choice.