The 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!
Spicy Maple Balsamic Glazed Pork Chops
From the Kitchen of Deep South Dish
1/4 cup of chicken broth
1/2 cup of real maple syrup
2 tablespoons of balsamic vinegar
1 teaspoon of Slap Ya Mama, or your favorite
Cajun/Creole seasoning, or to taste
Bring mixture to a boil; reduce to just slightly over medium and cook until slightly thickened and reduced to about half; set aside.
1/2 tablespoon of olive oil
4 to 6 pork chops
Lawry’s seasoning salt
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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