Did you know Ben and Jerry's Ice Cream factory is in Vermont? It is, and they give their waste away to local farmers to use to feed their hogs. I know some people that might be willing to change places with them...at least for a little while! Vermont was the first state admitted to the Union after the ratification of the Constitution. It is where snow golf was invented and is known for several state slogans: I LoVermont, Yep, Bet Ya Can't name Two of our Towns, and The Boutique State with a Megastore Attitude.
Vermont Maple Syrup Pork Chops:
4 pork chops
2 tablespoons butter or vegetable oil
1/4 cup minced onion, plus 1 medium onion sliced (sliced onion optional)
1 tablespoon apple cider or white vinegar
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 cup maple syrup
1/4 cup water
1-2 tablespoons Worcestershire sauce
Salt to taste
About 1 tablespoons
flour to thicken the gravy (optional)
Preheat the oven to 400°F. Heat the butter or oil in a large sauté pan on medium high heat.
Pat dry the chops with paper towels.
Lightly salt and pepper the pork chops,
Brown each side in the sauté pan. Cook just enough to brown,
Remove from pan and place into a high-sided baking dish or roasting pan.
Add the minced onion to the sauté pan in which you browned the pork, and sauté for 2-3 minutes, until the onion begins to brown.
Add the vinegar,
Chili powder,
Maple syrup,
Water and Worcestershire sauce,
Stir and bring to a boil.
Pour this sauce over the pork chops in the baking dish.
Lower the heat to 350°F and bake uncovered for 10-15 minutes for thick (1-inch thick) chops, 5-10 minutes for thin (1/2-inch thick) chops, or until the interior of the pork reaches 145°F.
Optional- We skipped this step. In the same sauté pan that you used to make the sauce, add a little oil and heat to medium high. Cook the sliced onions in the pan, allowing the onions to pick up any sauce remaining in the pan. Cook until lightly browned, while the pork chops are baking. Place the pork chops on a serving platter and loosely tent with foil. Pour the sauce into the saucepan you seared the chops in and whisk in 1 tablespoon flour to thicken the gravy. Salt to taste, and serve the gravy over the chops and (optional) onions.
Serve with mashed potatoes...great comfort food!
Pat dry the chops with paper towels.
Lightly salt and pepper the pork chops,
Brown each side in the sauté pan. Cook just enough to brown,
Remove from pan and place into a high-sided baking dish or roasting pan.
Add the minced onion to the sauté pan in which you browned the pork, and sauté for 2-3 minutes, until the onion begins to brown.
Add the vinegar,
Chili powder,
Maple syrup,
Water and Worcestershire sauce,
Stir and bring to a boil.
Pour this sauce over the pork chops in the baking dish.
Lower the heat to 350°F and bake uncovered for 10-15 minutes for thick (1-inch thick) chops, 5-10 minutes for thin (1/2-inch thick) chops, or until the interior of the pork reaches 145°F.
Optional- We skipped this step. In the same sauté pan that you used to make the sauce, add a little oil and heat to medium high. Cook the sliced onions in the pan, allowing the onions to pick up any sauce remaining in the pan. Cook until lightly browned, while the pork chops are baking. Place the pork chops on a serving platter and loosely tent with foil. Pour the sauce into the saucepan you seared the chops in and whisk in 1 tablespoon flour to thicken the gravy. Salt to taste, and serve the gravy over the chops and (optional) onions.
Serve with mashed potatoes...great comfort food!
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