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Rosemary Maple Pork Chops

Apr 13, 2015

blogger-image-914947383These pork chops are so simple to make and pack a really great flavor. I loved this dish so much I ate it for lunch and twice for dinner.

 

Fridge:
4 pork chops, bone in or out, your choice (I used boneless because they were on sale)
1½ tablespoons Dijon mustard
3½ tablespoons maple syrup
1 tablespoon rosemary, minced
1½ cups cranberries
1½ cups carrots, grated
½ tablespoon orange zest (I used 1 orange)
½ cup orange juice (I juiced the zested orange)

Counter:
½ cup water

Pantry:
1 tablespoon olive oil
½ teaspoon salt, plus ½ tsp
Few cracks of black pepper
¼ teaspoon ground ginger
¼ cup sugar, plus 2 tablespoons

Tools:
Small bowl
Whisk
Blender or food processor
Grill plate or actual grill
Gallon size Ziplock bag
Medium nonstick pot
Mixing spoons
Measuring cups/spoons
Plate
Aluminum foil

 

 

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The Marinade:
Mix together maple syrup, ½ teaspoon salt, Dijon mustard, olive oil and minced Rosemary. Put pork chops into the ziplock baggie. Whisk marinade well and pour into the bag. Try to remove all air from the baggie and then refrigerate while it marinates. You can marinate overnight- I just marinated it for an hour and half and it still tasted fantastic!

 

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The Relish:
Add the cranberries, orange zest, water and orange juice to the blender. Pulse until the cranberries are minced. Add everything to the nonstick pot. Add ground ginger, 1/2 tsp salt, sugar and grated carrots. Place on the stovetop on medium to low heat. Allow relish to simmer for 30-40 minutes. Remove from heat and cool. This can be refrigerated for up to 2 weeks in airtight container.

The Cooking:
Heat your grill or pan over high heat. Depending on your size of pork chops and whether or not they’re boneless, grilling time can take approx 4-7 minutes per side. You want to cook your pork until just under well done—you want the center to be barely pink—otherwise it gets over-cooked and tough. I grilled mine outside and they were so juicy—and you can’t beat the beautiful grill marks! Remove from grill and cover with aluminum foil for 5 minutes to allow juices to redistribute.

This meal is fancy enough to make for a dinner party (serve it with scalloped sweet potatoes or my farroa and quinoa autumn salad) and it’s easy enough to make for just the family. Enjoy! Xo

 

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Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchen and now owns a seasonal restaurant, Mamasa, in Costa Rica. While she is home in the U.S. for the rest of the year, she works as a personal chef and nanny, hence The Nanny Recipes. She is currently writing a cookbook that features her simple, easy, and delicious recipes to help parents feed the entire family.

Visit Jamieson Van Loan’s website at TheNannyRecipes.blogspot.com.

10481781_770376128042_400455825_nTry Jamie’s other recipes:
Poptails
Corn and Kale Quiche
Lemon Brownies
Butternut Squash Spinach Lasagna
Lemon Poppyseed Yogurt Bread
Meat Pies!
Tomato and Herb Baked Eggs
The Best Key Lime Pie Ever
Jalapeño Pineapple Sangria
Roasted Chickpea & Hearts of Palm Salad

 

 




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