Apr. 16th, 2012

jennythereader: (Time for Dessert)
This is what I made:

Maple-Glazed Pork Chops

CHOPS
4 pork chops
1/4 teaspoon salt
1/4 teaspoon pepper

GLAZE
3/4 cup maple syrup
2 tablespoons brown sugar
2 tablespoons ketchup
2 tablespoons mustard
1 tablespoon Worcestershire sauce
1/4 tsp dry mustard (this was my own addition)

Grilling Directions:
1) Heat grill. Rub both sides of pork chops with salt and pepper. In small saucepan, combine all glaze ingredients; mix well. Bring to a boil, stirring constantly. Set aside.

2) When ready to grill, place pork chops on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals. Cook 15 minutes, turning once.

3) Brush pork chops with glaze. Cook an additional 10 minutes or until pork chops are no longer pink in center, turning once and brushing frequently with glaze. Bring any remaining glaze to a boil; serve with pork chops.

From SEASONAL CELEBRATIONS COAST TO COAST

We also had baked butternut squash brushed with the same glaze and a cherry wine that Dad and Nancy brought from Michigan on their visit last summer.

The only change I think I'm going to make next time is to increase the amount of mustard.
jennythereader: (Time for Dessert)
This is what I made:

Maple-Glazed Pork Chops

CHOPS
4 pork chops
1/4 teaspoon salt
1/4 teaspoon pepper

GLAZE
3/4 cup maple syrup
2 tablespoons brown sugar
2 tablespoons ketchup
2 tablespoons mustard
1 tablespoon Worcestershire sauce
1/4 tsp dry mustard (this was my own addition)

Grilling Directions:
1) Heat grill. Rub both sides of pork chops with salt and pepper. In small saucepan, combine all glaze ingredients; mix well. Bring to a boil, stirring constantly. Set aside.

2) When ready to grill, place pork chops on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals. Cook 15 minutes, turning once.

3) Brush pork chops with glaze. Cook an additional 10 minutes or until pork chops are no longer pink in center, turning once and brushing frequently with glaze. Bring any remaining glaze to a boil; serve with pork chops.

From SEASONAL CELEBRATIONS COAST TO COAST

We also had baked butternut squash brushed with the same glaze and a cherry wine that Dad and Nancy brought from Michigan on their visit last summer.

The only change I think I'm going to make next time is to increase the amount of mustard.

March 2015

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