RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2297
| View Recipe |
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| Recipe Name: |
Maple Glazed Pork Chops |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2008-03-16
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.96
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve the pork chops with a pile of smashed potatoes and some escarole alongside. |
| Comments: |
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Ingredients:
1 to taste salt and pepper
0.25 Cup syrup, Maple
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Directions:
Season the pork chops with salt and pepper. Preheat a large skillet over medium high-high heat with the oil. When the oil begins to ripple, add the pork chops and sear for 2 minutes on each side, then turn the heat down to medium and cook another 5 to 6 minutes.
Transfer the pork chops to a plate and cover loosely with foil to keep warm. Add the chicken stock, thyme, maple syrup, 2 teaspoons of lemon zest and the lemon juice to the skillet. Bring up to a bubble and simmer until lightly thickened, a couple of minutes.
Return the pork chops to the pan with the glaze and flip them around to coat. Place the chops on dinner plates; drizzle with any remaining glaze from the skillet. |
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Scallion Smashed Potatoes
(Add to shopping list) :
1 to taste salt and pepper
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Directions:
Place the potatoes in a medium saucepot with water to cover by about 1 inch. Bring up to a boil over high heat and, add some salt, and cook for about 12 to 15 minutes, until tender. Drain the potatoes and return them to the hot pot. Add the milk, butter, scallions, some salt and pepper, and mash the potatoes to your preferred consistency. |
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| Nutrition per Serving: |
| Calories: |
390 |
Total Carbs: |
8.7 |
Net Carbs: |
7.4 |
| Cholesterol: |
145.8 |
Fat: |
15.8 |
Protein: |
49.75 |
| Fiber: |
1.25 |
Sodium: |
112.75 |
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