Thursday, October 29, 2009

Spicy Maple Balsamic Glazed Pork Chops

Spicy Maple Balsamic Glazed Pork Chops

Spicy Maple Balsamic Glazed Pork Chops

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!

For more of my favorite pork recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


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:
  • 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
For the Pork Chops:

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.


Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Check These Recipes Out Too Y’all!

Posted by on October 29, 2009

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

Bookmark and Share
Related Posts with Thumbnails