Maple Glazed Pork Chops With Succotash Salad Recipes

MAPLE GLAZED PORK CHOPS

Maple Glazed Pork Chops image

Everyone cleaned their plates when my mother made these succulent, tangy-sweet pork chops when I was growing up. Now I get the same results when I serve them to my family alongside applesauce and au gratin potatoes. -Cheryl Miller, Fort Collins, Colorado

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/2 cup all-purpose flour
Salt and pepper to taste
4 bone-in pork loin chops (7 ounces each)
2 tablespoons butter
1/4 cup cider vinegar
1/3 cup maple syrup
1 tablespoon cornstarch
3 tablespoons water
2/3 cup packed brown sugar

Steps:

In a large shallow dish, combine the flour, salt and pepper. Add pork chops and turn to coat. In a large ovenproof skillet, cook chops in butter over medium heat until a thermometer reads 145°, 4-5 minutes on each side. Remove and keep warm. , 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 until smooth; gradually add to maple mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. , Place chops on a broiler pan; sprinkle with brown sugar. Broil 4 in. from the heat until sugar is melted, 1-2 minutes. Drizzle with maple glaze.

Nutrition Facts : Fat 14 g fat (7 g saturated fat), Cholesterol 101 mg cholesterol, Sodium 121 mg sodium, Carbohydrate 68 g carbohydrate, Fiber trace fiber, Protein 32 g protein.

MAPLE-GLAZED PORK CHOPS WITH SUCCOTASH SALAD

Maple-Glazed Pork Chops With Succotash Salad image

Number Of Ingredients 20

Ingredients

FOR THE GLAZE:
2 teaspoons pure maple syrup
2 teaspoons Dijon style mustard
1 teaspoon steak sauce
FOR THE SALAD:
2 cups freshly cooked frozen corn (from 10 ounce frozen package)
2 cups freshly cooked lima beans (from 10 ounce frozen package)
1/4 cup finely diced celery
1/4 cup finely chopped white onion
1 tablespoon finely chopped fresh dill
1/4 cup vegetable oil
2 tablespoons Dijon style mustard
2 tablespoons white wine vinegar
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 boneless pork loin chops, about 1 1/4 inches thick each, trimmed
vegetable oil
kosher salt
freshly ground black pepper

Steps:

TO MAKE THE GLAZE: In a small bowl whisk together the glaze ingredients.TO MAKE THE SALAD: In a large bowl combine the corn, lima beans, celery, onion, and dill. In a small saucepan over medium heat, combine the vegetable oil, mustard, vinegar, sugar, salt, and pepper. Whisk and bring to a simmer. Pour over the corn and lima beans, toss well, and set aside.Allow the pork chops to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray the chops with the oil, then brush with the glaze and season with salt and pepper.Grill the chops over Direct Medium heat until the juices run clear, about 10 to 12 minutes, turning once halfway through grilling time. Serve warm with the salad.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

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