When trader joe’s has halloween Joe Joe’s cookies (which are addictive BTW), I know it’s October. Not falling leaves, change of temperature, it’s Joe Joe cookies. Yup. 😀 My Uggs are out, my baggy sweatshirt that I saved for the holiday season’s weight gain is out too ready to tackle it’s duty. And I’m ditching those summer salad and move on to a fall kind of meal.
• Pork : 2 good quality pork chops ( I got frenched & thick cut ), freshly ground coriander (I toast first and ground it)
• Balsamic Maple Sauce (Glaze) : 1/3 cup balsamic vinegar, 1/3 cup chicken (beef or mushroom) stock, 1 Tablespoon maple syrup, 1 teaspoon mustard, 1 clove garlic (smashed with knife), a few strings of thyme, a string of rosemary, sprinkle of garbanzo bean flour (It will thicken the sauce), tiny cube of butter
• Side : Mashed potatoes with peas – 2 large Yukon gold potatoes, 1/3 cup frozen peas, tiny cube of butter
Bring all the ingredients (except butter) together to gentle simmer. Whisk to break down garbanzo flour. Let it thicken up slightly. Throw in a cube of cold butter and whisk-it will make the sauce nice and glossy.
1. Season pork with salt/pepper and fresh ground coriander.
2. Heat the grill to very hot!
3. Grill the first side for 6-7 mins (rotate it to 45 degree to give a perfect grilled mark half way through)
4. Flip and grill the other side 6-7 mins (Again, rotate it to 45 degree to give a perfect grilled mark half way through)
5. If your pork is thin, don’t cook it more than 5 mins per side. The worst is overcooked pork chop…yikes
6. Once almost done with cooking, blush each side with the sauce and briefly let it touch the grill. (Sauce is sweet so this way, it doesn’t burn the meat – just a quick kiss with grill at the end! )
7. Let them rest for 5-10 mins.
Serve with any side dishes you want. I made mashed potatoes with peas.
This looks amazing! If there is a bright side to being stuck at home with a cold, it is collecting recipes like this to try when I can taste again.
Haha, Im coming down with cold too…cant taste…;) lets overdose with some vitamin C, spirulina! Feel better…xoxo
Wow! That chop looks amazing! Hope you feel better soon. 🙂
This was delicious! I just used basil for the herbs because that’s what I had around, but it was still really yummy. Thanks for sharing!
Hi Marianne, glad you liked the dish! Basil actually sounds really good in the sauce…next time, I am going to have to use Basil!!! Thanks for the great idea~~~ xoxo
Wow! I made a glaze based off your recipe tonight on some local organic pork and it was AMAZING. I used a citrus balsamic I got in Key West on a trip, I skipped the broth because I was out, and I used just a tad less (local) maple syrup and a tad more whole grain mustard (from Trader Joes). Wow, even my husband was oh-ing and ah-ing over it! We served it with roasted carrots and may have shared the glaze with the carrots too! 🙂
@Kristen, wow your ‘variation’ sounds amazing!! So happy you guys enjoyed it! Mmmm….citrus balsamic….:) xoxo
Earline Malandrino says
Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. In cold climates, these trees store starch in their trunks and roots before the winter; the starch is then converted to sugar that rises in the sap in the spring. Maple trees can be tapped by boring holes into their trunks and collecting the exuded sap. The sap is processed by heating to evaporate much of the water, leaving the concentrated syrup.,:;,
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I cant wait to try this dish tonight! What kind of mustard do you use?
Hi Tracy, any kind except for yellow mustad (i call it hot dog mustard ;)) would work! brown, dijon…have fun and enjoy~~~~xoxo
Thanks so much!
Holy cow! That looks so amazing. To be honest, I was looking for a dog food blog and came across this, but I couldn’t help but check out this recipe.
My brother is a chef in Las Vegas and when he comes to town he makes food like this but I will have to save this recipe for him. Great post, and beautiful website as well!
Lynn Genco says
This is my favorite pork chop recipe by far! I’ve made it numerous times and everyone loves it!
Jessica Beard says
I made these tonight and they were AMAZING! My husband loves them! Will be making them as a regular dish!
Awesome Jessica! So glad you guys love it. Yum!!! I’m hungry.
April J. says
This looks great! I have all of the ingredients on hand already and will make this for dinner tonight. Would you consider, in the future, making it easier to print your recipes by adding a “print format” button? That would be so helpful!
Thanks for the recipe!
Hello….This recipe sounds amazing and I plan on making it tonight. I don’t see a measurement for the coriander seeds. How much coriander seeds do you usually toast and then grind? Thanks
Hi Terri, Sorry for the late reply. I’m in the middle of revamping my site. So stay tuned! A lot of exciting things happening. =) I usually have toasted coriander seeds ready to use for a few days since it’s my favorite spice. I toast good 2~3 Tablespoons, toast and cool them and put in the empty pepper grinder(i use trader joe’s). Use it as if it’s a pepper grinder.