Spicy maple glazed pork chop

Yield: 1 servings

Measure Ingredient
8 \N Pork chops
\N \N Olive oil
\N \N Salt and pepper to taste
\N \N Maple Glaze
\N \N Red Onion Marmalade
1½ cup Maple syrup
¼ cup Prepared horseradish
⅛ cup Ancho powder
3 tablespoons Unsalted butter
5 mediums Red onions; sliced thin
\N \N ; crosswise
1½ cup Red wine vinegar
½ cup Creme de cassis
½ cup Grenadine
½ cup Red wine
½ cup Coarsely chopped cilantro
\N \N Salt and freshly ground white pepper



Prepare a wood or charcoal fire and let it burn down to embers. Brush the pork chops with olive oil and season with salt and pepper. Grill for 3 minutes on each side (for medium rare). Brush with Maple Glaze and serve with Blue Corn Sweet Potato Taco. Yield: 8 servings.


In a saucepan combine maple syrup and horseradish, bring to a boil, reduce heat and simmer for 10 minutes. Stirring every 30 seconds. Strain through a chinoise or a fine strainer. Put back in saucepan and add ancho powder.

Cook over low heat until mixture thickens.


In a large saucepan over medium heat, melt the butter and sweat the onions for 3 minutes. Add the vinegar, cassis, grenadine, and wine and reduce until the liquid has almost entirely evaporated and the onions are glazed.

Add the cilantro and season with salt and pepper to taste.

Yield: about 3 cups

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW#DJ 9280 - BOBBY FLAY, JACK MCDAVID Converted by MM_Buster v2.0l.

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