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I am back with another Sunday Night recipe. Hopefully last week someone went out and made the Soy-Marinated Steaks. I'm telling you, they are delicious. I am going to keep a running list of links for each week so that if anyone is interested in any previous recipes, they don't have to go through the archives.
Previous recipes:
Week 1: Soy-Marinated New York Strip Steaks
This week's recipe is another simpler one (they will get more complex as they go on). It comes to us from the city of Philadelphia, home of the Eagles, from restauranteur Jack McDavid, owner of Jack's Firehouse. If you ever visit Eastern State Penitentiary, Jack's Firehouse is right across the street. This is another recipe that I've done, and I can vouch for this one as well. Follow below:
Maple and Chile-Glazed Pork Chops
What you need:
- Medium Saucepan
- Large Plate
- Baking sheet
- Aluminum foil
- Plastic wrap
- Kitchen brush (optional)
Ingredients:
- 1/2 cup ancho chili powder
- 2 cups apple juice
- 1/2 cup maple syrup
- 2 tablespoons lemon juice
- Salt and pepper
- 4 sixteen oz porterhouse pork chops
Instructions:
Combine the chili powder and 2 teaspoons of salt, and spread over a large plate. Rub pork chops with the mixture, covering both sides, then place on a plate. Cover with plastic and refrigerate for 4 hours.
Making the glaze: In a medium saucepan, combine the apple juice, maple syrup, and lemon juice. Season with salt and pepper to taste. Bring to a boil over medium-high heat, and cook until reduced to a glaze (approximately 10 minutes).
The pork chops: Preheat the oven to 400 degrees F and line a baking sheet. Remove pork chops and brush the glaze on pork chops, covering both sides. Bake until internal temperature reached 150 F (medium), roughly 20 minutes. Let stand for 5 minutes, then plate and serve with your favorite sides. I myself am partial to corn on the cob and some garlic mashed potatoes.
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Rather straightforward and easy, but oh so delicious. Hopefully someone gets to enjoy some maple pork chops tonight.