Siz­zling flavours from the USA

Ideas Entertainment - - Con­tents -

Pork chops with bour­bon and maple glaze

Serves: 4 Prepa­ra­tion time: 30 min­utes, plus mar­i­nat­ing time Cook­ing time: 25 min­utes

4 pork loin chops

125ml bour­bon whiskey

45ml maple syrup

15ml Worces­ter­shire sauce

5ml pa­prika

3ml mus­tard pow­der

45ml brown sugar

15ml cider vine­gar

15ml sun­flower oil

125ml pre­pared chicken stock

mashed potato, roasted pump­kin and

steamed green beans, to serve

1 Mix the whiskey, syrup, Worces­ter­shire sauce, pa­prika, mus­tard pow­der, sugar and vine­gar to­gether. Pour a third of the mix­ture into a seal­able plas­tic bag. 2 Trim the rind off the chops and place them in the bag. Seal the bag and rub the sauce all over the chops. Leave to mar­i­nate in the fridge for an hour or longer. 3 When ready to cook, re­move the chops from the fridge and al­low them to come to room tem­per­a­ture. Re­move them from the bag and pat them dry with kitchen pa­per. 4 Heat the oil in a large, heavy-based pan. Add the chops and brown them on both sides. 5 Re­duce the heat to medium to low and add the re­served whiskey mix­ture along with the pre­pared stock. Sim­mer over a gen­tle heat for 10 min­utes. 6 Re­move the chops from the sauce. In­crease the heat and al­low the sauce to re­duce un­til it has thick­ened slightly. Sea­son to taste. Pour over the chops. Serve hot with mashed potato, pump­kin and beans.

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