Maple Glazed Pork Chops With Succotash Salad Recipes

MAPLE GLAZED PORK CHOPS

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.

MAPLE-GLAZED PORK CHOPS WITH SUCCOTASH SALAD

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.