I will start off by saying that I am not a chef. If we're being quite honest, I could burn water. However, I have always been intrigued by food photography and so recently I decided to get my feet a little wet and give it a shot. I picked up a few cookbooks at Barnes and Noble last week and studied the photos pictured beside each recipe. It's so funny how people rely on the internet to get their recipes these days! Times have changed...and while this is a very practical way of trying out a new dish, I think it's always great to have a hard copy of something - much like printed photos rather than online galleries. I stumbled across this recipe and coincidently I had all the ingredients in my pantry. Tyler and I decided to play chef and whipped up this SUPER tangy but sweet concoction. We were not disappointed! Today, I'd love to share this recipe with you!
YOU WILL NEED:
1/2 cup all purpose flour
Salt and pepper to taste
4 bone-in porkchops
2 Tbsp butter
1/4 cup cider vinegar
1/3 cup maple syrup
1 Tbsp corn starch
3 Tbsp water
2/3 cup packed brown sugar
1.In a large resealable bag, combine the flour, salt and pepper. Add pork chops and shake to coat. In a large skillet, cook chops in butter over medium heat for 4-5 minutes on each side or until a thermometer reads 145 degrees. Remove from skillet and keep warm.
2. Meanwhile, in the same skillet, bring the vinegar to a boil. Reduce heat; add maple syrup. Cover and cook for 10 minutes. Combine cornstarch and water in a small bowl until smooth; gradually add to maple mixture in skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Place chops on a broiler pan; sprinkle with brown sugar. Broil 4 inches from the heat for 1-2 minutes or until sugar is melted. Drizzle with maple glaze.
I served these chops with mashed potatoes and green beans and it was seriously so yummy. The cider vinegar was not overpowering as I thought it would be and really helped balance the maple syrup so that it was not too sweet.
Did you try this recipe? Leave your thoughts/comments below!
Recipe from Taste of Home - Cast Iron Cookbook.