Ginger Maple Pork Chops
Inch-thick, bone-in pastured pork from Richardson Farms in a ginger and maple butter glaze..
Season chops on both sides with sea salt and black pepper and refrigerate for 2 hours.
Heat oil in an iron skillet over medium heat until shimmering. Brown on both sides, then transfer skillet to a 350 degree oven until the pork reaches an internal temperature of 145 degrees.
Transfer chops to the side and keep warm.
Deglaze the pan with a little apple cider vinegar, scraping up all the brown bits with a wooden spoon. Add a teaspoon each of minced ginger and maple butter and tablespoon of water. Season with a mixture of salt, pepper, coriander, dried orange peel and parsley.
Return the chops to the pan just long enough to heat through.
Serve with pan roasted carrots and homemade raisin chutney.
Rating ♦ ♦ ♦ ♦ ♦
Dink said,
March 28, 2009 at 6:17 pm
That looks seriously good. I’ve been pouring over my Moosewood and Nourishing Traditions cookbooks lately. Been looking into various chutneys and things to do with tomatoes.
Ren said,
March 28, 2009 at 9:57 pm
Thanks, it was pretty darn good. Try the raisin chutney!