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Saturday, November 13

Maple-braised pork chops

Flour, all-purpose
3 tablespoons
Salt
¾ teaspoon
Pepper, freshly ground
½ teaspoon
Pork loin chops, bone in
4 12-ounce, 1 ½-inch thick
Canola oil
3 tablespoons
Onion, yellow, large, finely chopped
1
Garlic clove, minced
3
Chile powder
2 teaspoons
Chicken broth
¾ cup
Maple syrup
¾ cup
Vinegar, apple cider
3 tablespoons
Worcestershire sauce
2 tablespoons
Chives, fresh, finely chopped
2 tablespoons
  1. On a plate, stir together flour, salt, and pepper.
  2. Turn the pork chops in the seasoned flour, shaking off any excess.
    Don’t flour too early, or 'it'll gunk up,' according to Julia Child.
  3. In a large frying pan over medium-high heat, warm the oil.
  4. Work in batches, if necessary, and cook the chops until golden brown, about 4 minutes per side.
  5. Remove from pan, and transfer chops to a large Dutch oven.
  6. Pour off all but a thin coating of the drippings in the pan, and return it to medium-high heat.
  7. Add onion, garlic, and chile powder; sauté until they're more fragrant, about 30 seconds.
  8. Pour in broth, and deglaze the pan, stirring and scrapping up the browned bits on the bottom of the pan with a wooden spoon.
  9. Stir in maple syrup, vinegar, and Worcestershire sauce; bring to a boil.
  10. Pour the maple syrup mixture over the chops to cover them.
  11. Partially cover, and cook over very low heat until the chops are tender and the sauce thickens, about 2 hours.
  12. Arrange the chops on warmed serving plates; top with the sauce, and garnish with the chives.
  13. Serve immediately.
Recipe from Williams-Sonoma Essentials of Slow Cooking.

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