NAGANO PORK CHOPS WITH ORANGE AND MAPLE GLAZE
PORTIONS : 6 to 8
CUT : Chops
INGREDIENTS
- 8 Nagano pork chops - hotel cut
- 1/2 cup Quebec maple syrup
- 1/2 cup Orange marmalade
- 1 cup Orange juice
- 3 tbsp. White vinegar
PREPARATION
- Combine maple syrup, marmalade, orange juice and vinegar in a bowl. Set aside.
- In a well-oiled skillet, grill pork chops on both sides over high heat. Deglaze with maple syrup mixture. Reduce heat, cover and cook for about 20 minutes, depending on the thickness of your pork chops.
- Remove the lid and allow the sauce to thicken for a few minutes.
SERVING SUGGESTION
Boiled potatoes and seasonal vegetables.
