Maple syrup isn’t just about
pancakes and cookies. It also brings a rich depth to savory pan-roasted pork
chops—as well as intense sweetness to a sauce tempered by tangy whole-grain
mustard and salty soy sauce. It’s about balance. And plain ol’ lip-smacking
taste.
Creamy polenta makes a great
side dish for the maple chops. I like making it with a combination of milk and
chicken broth simply for the creaminess the milk brings and the flavor of the
broth. Stir in a little freshly grated Parmesan for even more flavor.
Serves 4
Ingredients
- 1 cup maple syrup
- 3 tbsp soy sauce
- 2 tbsp finely chopped red
onion
- 3 tsp whole-grain mustard
- 4 bone-in pork loin chops (about
3/4-inch thick)
- 2 tbsp olive
oil
- sea salt
- freshly ground
black pepper
- 2 cups
nonfat milk
- 1 cup low-sodium
chicken broth
- 2/3 cup
quick-cooking polenta
- 1/3 cup
finely grated Parmesan cheese
- 1 tsp
finely chopped fresh rosemary, plus more for garnish
|
Polenta |
Preparation
- Combine the
maple syrup, soy sauce, onion, and mustard in a bowl. Place the pork chops in a
baking dish just large enough to hold them side by side.
- Transfer 1/2
cup of the maple syrup mixture to a small saucepan and pour the remaining over
the pork chops. Cover and refrigerate 2-4 hours, turning the chops 2-3 times during marinating.
|
Maple Mixture |
|
Loin Chops |
|
Chops in Marinade |
|
Marinated Pork Chops |
- Preheat the
oven to 375° F.
- Warm the
reserved maple syrup mixture over low heat. Cover and keep warm.
- Heat a
cast-iron (or other ovenproof) skillet over medium-high heat and add the olive
oil, swirling to coat.
- Remove the
chops from the marinade, letting excess drip off. (Discard marinade.) Place in
the skillet and sear until beginning to brown on the bottom, 7-8 minutes.
- Turn and baste
lightly with a little of the reserved maple syrup mixture. Season lightly with
salt and pepper and transfer the skillet to the oven. Roast until tender and
just cooked through, 6-7 minutes, depending on thickness.
|
Chops Beginning to Sear |
|
After Turning |
|
Ready for the Oven |
|
Pan-Roasted Pork Chops |
- Meanwhile,
bring the milk and broth to a light boil in a saucepan over medium-high heat.
Gradually pour in the polenta, stirring constantly to prevent clumps. Reduce
the heat to medium-low and cook, stirring frequently, until thickened, 6-7
minutes.
- Remove
from the heat and stir in the cheese and 1 teaspoon of chopped rosemary. Season
with salt and pepper.
|
Polenta Added to Milk Mixture |
|
Cooked Polenta |
|
Parmesan Polenta |
Plate the pork chops and
spoon the remaining maple syrup from the skillet on top. Serve polenta
alongside, garnished with chopped rosemary.
|
Pan-Roasted Maple Pork Chops with Parmesan Polenta |
I love the combination of flavors here! Maple and pork are an awesome combination and I love polenta and love that you paired it with the pork!
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Thank you, Trisha --- much appreciated!
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