Monday, February 15, 2010

Maple pork chops

These come from my simple and delicious magazine. They were on the same page as lime carrots which will be my next post. I actually really liked the sauce that went with the pork. If I ever get this converted to a 10 star scale, this would be a 9.

  • 4 boneless pork loin chops (6 oz. each) I actually used about 6 thin little chops I had - totaling 1.5 lbs all together.
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 1/4 tsp. ground ginger
  • 1/2 cup dry bread crumbs
  • 3 Tablespoons butter
  • 1/2 cup maple syrup
  • 1 Tablespoon Dijon mustard
  • 2 teaspoon cider vinegar
  • 1/8 teaspoon ground ginger
  1. Sprinkle pork chops with salt and pepper. In a shallow bowl, beat egg and ginger. Place bread crumbs in another shallow bowl. Dip chops in egg mixture, then coat with crumbs.
  2. In a large skillet, cook pork in butter over medium heat for 5 - 7 minutes on each side or until a meat thermometer reads 160. REmove and keep warm.
  3. Add the remaining ingredients to the skillet; cook and stir for 1-2 minutes or until slightly thickened. Serve with chops.

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