Sunday, November 3, 2013

Maple Glazed Pork Chops

4 boneless pork loin chops (6 oz. each)
1/4 tsp. salt
1/4 tsp. pepper
1 egg
1/4 tsp. ground ginger
1/2 c. dry bread crumbs
3 Tbsp. butter

1/2 c. maple syrup
1 Tbsp. Dijon mustard
2 tsp. cider vinegar
1/8 tsp. ground ginger

Sprinkle pork chops with salt and pepper. In a a shallow bowl, beat egg and ginger. Place bread crumbs in another shallow bowl. Dip chops in egg mixture, then coat with crumbs. In a large skillet, cook pork in butter over medium heat for 5-7 minutes on each side or until meat thermometer reads 160 degrees. Remove and keep warm. Add sauce ingredients to the skillet; cook and stir for 1-2 minutes or until slightly thickened. Serve with chops. Yields 4 servings.

Notes: If the date on my photo is right, we made this in March of 2012. It has been long enough that I don't really remember much about it. I'm fairly certain that I did not like it as much as the Pork Chops with Raspberry Sauce recipe that we've got on the blog, because I would remember that.

Source: Prairie 4th Ward Recipes & Remembrances Cook Book 2nd Edition

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