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Maple Glazed Pork Chops & Roasted Beets

December 5, 2010

I know, I know…. I have been MIA for the last 2 weeks. I blame the fact that the holidays are now in full swing, although I cant really complain about that! To make it up to you, I give you this…..

Yeah, yeah, yeah – I gave away the prize before you had to take the time to receive the education – but now you cant wait to make this right? Thats what I thought.

Earlier this week we decided it was time to dig into our Peaceful Pastures pork chops. These things are massive. We could have easily shared one, but decided to dive in and enjoy leftovers later. 

First, the glaze:

In a saucepan add the following

1/2 cup maple syrup
1/8 cup cider vinegar
1 tablespoon grainy, or dijon mustard
1/2 teaspoon Sriracha (or other hot sauce)
1 spring of rosemary

Bring this mixture to a simmer and let the flavors meld and the liquid reduce.

As you can tell by the beautiful grill marks, this is best cooked on a grill – however if that is not a possibilty you could use a cast iron grill pan (be sure to open this windows, this will get smokey!) or sear it in an oven safe pan, and finish in the oven.

Generously brush the glaze over the chops and place them on the grill. Cook until lightly charred, about 10 minutes, turning once. Brush with more glaze and let it go for 2-3 more minutes, turning once or twice, until the sauce is caramelized and your mouth is watering so much you cant wait any longer.. 

From another angle, you now have this beauty:

To accompany this fantastic slab of meat we went with some roasted beets.

These bad boys turned my fingers all kinds of purple while peeling them, so be sure to wear an apron! No one would want this all over their clothes.

Just tossed these simply with some olive oil and threw them in the oven to roast for about 45 minutes. 

This picture pretty much makes them look like charcoal nuggets, but trust me the are good. Spoon a little goat cheese on top, and the world is a better place. 


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