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Posts Tagged ‘maple syrup’

With activities taking up several evenings during the week I am always on the look out for a quick, affordable and nutritious meal.  Pork Chops can be fried, grilled or broiled quickly and a lean protein our family enjoys.

Adapted from Atco Blue Flame

Maple Soy Pork Chops

2 tbsp maple syrup
2 tbsp soy sauce
1 tbsp oil
1-2 tsp ginger, freshly grated
3 tsp Chinese five-spice powder
3 cloves garlic, crushed
4 boneless pork chops

Add all ingredients except pork chops into a ziplock style bag. Mush it up to combine. Add your pork chops, seal bag and squishy bag to ensure chops are coated evenly.

Marinate for a minimum 30 minutes. Longer is better.

Remove pork chops from bag and grill over low heat on BBQ until done, about 30 minutes for thicker chops.

In the photo I paired my pork chop with balsamic & basil grilled veggies. Will post that recipe soon.

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I thought the amount of maple syrup in this recipe would make it quite sweet so we cut it back a little and were pleasantly surprised at how nicely the vinegar, stock and maple syrup fused together to create a very delish sauce.  The addition of the toasted walnuts further enhanced the overall dish and it was scrumptious.  We initially did boneless, skinless thighs but next time we will use the bone in/skin on thighs.

 

Maple Walnut Chicken Thighs

1 cup walnut halves (toasted)
1-2 tbsp olive oil
8 bone in, skin on chicken thighs
1/4 cup apple cider vinegar
1/4 cup chicken stock (approx)
1/3 cup maple syrup (the real stuff)
Salt & Pepper to taste

In a large sauce pan heat the olive oil.  Season chicken with salt and pepper, both sides then add it to the pan and cook turning once, until browned.  Remove chicken to plate.

Tip: To toast your walnuts, preheat oven to 350.  Place walnuts on parchment or foil lined baking sheet.  Bake for approximately 5-8 minutes.  Remove from oven and set aside.

If there is a lot of extra fat in the pan remove all except approx. 1 tbsp. and then add your vinegar to pan.  Do not put your head over the pan at this point or you will end up with a vinegar facial!  Cook vinegar for a minute or two, scraping up any bits on bottom of pan then add approx. 1/4 chicken stock (a little more never hurt), maple syrup and a good amount of black pepper (to your taste of course).  Cook until this mixture thickens a little.  Then add your chicken  & walnuts into the pan, spooning the sauce over top of the chicken.  Cover pan and simmer about 5-10 minutes.

Serve with noodles, roasted spuds or fluffy rice.

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