In a small flat dish (just large enough to hold the pork on one level) combine:
3/8 c maple syrup
1 1/2 t balsamic vinegar
1 T dark brown sugar
1/4 t cinnamon
Mix well and pour most of the mixture into a small sauce pan, leaving just enough liquid (about 2 T to evenly coat pork chops on both sides). Place
2 boneless pork chops (1/4 - 1/3 pound each)
in the flat dish with the remaining syrup mixture and turn chops until both sides are well coated.
Grill chops until cooked through, approximately 6-7 minutes on a side, depending on thickness, coating with any remaining maple syrup mixture. Remove from grill and let sit while making sauce.
SAUCE: Warm the maple syrup mixture that was placed in the saute pan and then add:
1/4 c pecans
1/4 c dried cranberries
cook for 2 minutes and then add:
1 pear, peeled, cored and sliced
several sage leaves, coarsely chopped
and saute just until pear is tender.
Place one chop on each of two plates, top with the sauce and garnish with a few sage leaves.
VARIATION: Use thinly sliced apples instead of pears.
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