![]() ![]() Seared Pork Chops with Maple, Bacon and Black Pepper SauceĤ cups apple cider or water, or some of eachĢ-4 pork loin chops (bone-in or boneless are both fine)Ĥ T maple syrup (don’t be tempted to reduce it, I tried both ways and 4 is just right)įirst, prepare your brine by combining the water/cider, salt, and pepper in a gallon-sized zipper-lock plastic bag. Of course, you can also choose to skip the brine if you want to streamline your process and take your chances, and I do have to say that if anything can make a tough pork chop worth eating, it’s a maple bacon black pepper reduction sauce. S0, I’m calling for a brining stage with this recipe, which should protect nicely against the dangers of tough pork chops. I think that part of the problem was the extended resting time I had to give them while I made a second batch of sauce, but in general it seems to be pretty easy to cross the line from perfect to tough with the slightest mishandling of lean pork. ![]() The second problem I had with this dish, which I wasn’t really expecting since I usually cook the thin-sliced pork chops, is that the pork turned out pretty tough. Making the sauce a second time was successful though, and it turned out to be delicious– I can only imagine how much better it would have been if it had included the original pork drippings and browned bits from the bottom of the pan that I had to trash along with the first black goo sauce. It went from a smooth, wonderful-smelling sauce to not-so-much in like 20 seconds, and essentially turned into some kind of black bacon caramel (not in a good way) before I knew what had happened. Problem the first: I ruined the reduction sauce the first time over, because my pan was too hot and I shouldn’t have listened to the instruction to reduce it so long. The final product was amazing, but we had a few problems in the meantime. Making these pork chops was…an adventure. But then I started playing a mental game of six-degrees-of-culinary-separation, and I thought well, pork – bacon – pepper bacon – maple bacon…sounds like it could work! Throw in some cider vinegar to complement the pork and tame the sweetness of the maple syrup, some shallots and thyme, and you’ve got yourself something endlessly more delicious than ye old plain-jane pork chops of my youth. When I first came across this recipe, I was skeptical about putting a maple syrup sauce on top of my pork chop. Seared pork chops with maple, bacon and black pepper sauce ![]()
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