|Spicy Maple Balsamic Glazed Pork Chops|
Spicy Maple Balsamic Glazed Pork ChopsThe inspiration from this came from repeatedly seeing maple-glazed-something-or-another all over the place here lately! Well, I guess it is that time of year. I ended up serving these chops with Shortcut Red Beans and Rice as a side, since I already had the chops thawed out when I decided I also had a taste for red beans. Yep, that's how I roll when I cook!
This is a wonderful glaze with just a bite of Cajun spice to kick things up just a bit. Be sure to spoon some of that delicious sauce over each pork chop before you serve them - you won't want to miss that. And remember, chops cook pretty quick, so keep an eye on 'em. Nothin' worse than a chewy, tough pork chop.
I'm pretty sure that this sauce would be excellent on baked chicken. I'll be tryin' that soon enough!
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Recipe: Spicy Maple Balsamic Glazed Pork Chops©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 10 min | Yield: About 4 to 6 servings
For the Glaze:
For the Pork Chops:
- 1/4 cup chicken broth
- 1/2 cup real maple syrup
- 2 tablespoons balsamic vinegar
- 1 teaspoon Cajun or Creole seasoning (like Slap Ya Mama), or to taste
- 1/2 tablespoon olive oil
- 4 to 6 bone-in pork chops
- Lawry’s seasoning salt
- Chili powder
Bring mixture to a boil; reduce to just slightly over medium and cook until slightly thickened and reduced to about half; set aside.
Heat olive oil in large skillet over medium high heat. Season one side of chops with seasoning salt and chili pepper. Place chops into skillet with seasoned side down and season the top. Sear, turn and brush with the balsamic maple reduction. Continue brushing and turning until chops are cooked through. Time will depend on the thickness of the chops. Pork chops cook fairly fast, so take care not to overcook them! Spoon remaining sauce over chops before serving.
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©Deep South Dish
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