Monday, May 2, 2011

Cane Syrup Glazed Pork Chops

I'm a sweet and savory kind of girl, not big into candy bars or pretzels, but give me a bag of yogurt covered pretzels and you lose, because you will never get them back.  That's a fact. 

Since I'm confessing, I lay awake at night thinking about different recipes I've seen on TV or on blogs that I visit and either just flat out try,copy and blog about them or figure how to tweak them a bit to appease my picky family's palate. One of the many things that makes blogging amazing is we are in different regions, even different countries and we all have different tastes! 

Over the years, I've watched many chefs create their version of Maple Glazed Pork Chops, but here in East Tennessee where a four ounce bottle of maple syrup is about eight dollars, (which is way too rich for my pocketbook), I found a very tasty substitute and hope you like it too. 

The main star of this recipe is Steen's Pure Cane Syrup:



This is the syrup stood by me during my childhood.  No gravy on biscuits, we poured Steen's.  We poured Steens on pancakes, waffles and Pain Per Dou (Lost Bread or French Toast).  We even made popcorn balls with Steens. 

I don't know the people at Steen's and I can guarantee, they haven't heard of  me, but you can get their products online, just saying.

But let's get serious; we're talking pork and sweet and savory and this is a Winter, Spring Summer, and Fall kind of dish.  So get out the cast iron skillet and fire it up!

4 teaspoons ancho chili powder
1 teaspoon kosher salt
4 - 6 center cut bone-in pork chops
2 tablespoons olive oil, divided
3 tablespoons balsamic vinegar
1/2 cup Steens Pure Cane Syrup or of course you can use maple syrup
1/2 cup chicken stock




In a small bowl, combine the chili powder and salt.  It's not hot or spicy,but just gives the pork a little kick in the chops and wakes it up.



Sprinkle evenly over both sides of the pork chops.



In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork chops and cook until browned, about 2 minutes per side. Reduce the heat to medium, and cook until desired doneness, about for 4 to 6 minutes.



In a small saucepan, over medium-high heat, add the balsamic vinegar and cook until reduced by half. Stir in the Steens Pure Cane Syrup and chicken stock. Cook over medium heat until thick and syrupy, about 5 minutes.



Transfer to a serving platter and serve with the cane syrup.

Tie a napkin around your neck, and make sure you don't waste a drop.

11 comments:

John Roberts said...

Steens rocks! So much better than the colored, artificially maple flavored sugar water that most people are willing to accept as pancake syrup today. I'll have to get Theresa to try this recipe soon.

Pam said...

I've never had Steens. I feel like I must remedy that now!

Big Dude said...

I'm loving this Katherine. As we discussed Saturday, I have yet to open the bottle I bought in August, so I'll be reading your uses for it with great interest, These chops look magnificent.

The Japanese Redneck said...

That looks delicious.

I have Steens. Bought it in New Orleans because Rouxbdoo bragged on it.

It's good stuff.

Cheryl said...

I am not sure I have ever seen that around here! Looks yummy!

Mary at Deep South Dish said...

Yummy chops!! Down here Steen's stands heads above any maple syrup. Besides the typical pancakes & French toast, I like to use it as a glaze too & it's even in my signature barbecue sauce!! :) It's rich, but we sure love it here in the Deep South!!

Sweet Tea said...

Forget the pork chop. I could simply lick them dry and be a happy camper! YUM!

A Year on the Grill said...

It's now on my list to look for next New Orlean's trip

Marguerite said...

These chops look scrumptious! And since I grew up 3 blocks from the Steen's Syrup Mill in Abbeville, I couldn't agree with you more!

Chris said...

Yeah, maple syrup is ridiculous! I love the stuff but dayum it is expensive.

Excellent looking pork chops, love the glaze.

Noodoggy said...

Delicious recipe! That glaze rocks! It's not easy finding Steen's around here in FL, but I went to a Cracker Festival at Christmas last weekend and got some fresh sugar cane syrup. So I substituted that in the recipe. Not quite as thick and heady like Steens but works just the same! I didnt have any ancho chili powder and I was also cooking for me and my six year old daughter, so just sprinkled some thyme and some Tony's on there. Turned out awesome! Thanks for the great recipe and the nice blog!