Cassie’s Ruminations

Pork Chops with Ginger Maple Pan Sauce

Another winning recipe based off of one from Fine Cooking! This is a fairly easy and very tasty way to prepare pork chops. We both enjoyed this a lot. I served this with some roasted asparagus and Baked Butternut Squash with Apples (see post below). Shaun tried sprinkling a few roasted pecans from the squash recipe on top of his chop, and it was an outstanding addition to the recipe, so I’ve added it to the my version of the recipe below and we’ll be making it that way in the future!

Pork Chops with Ginger Maple Pan Sauce
Serves 4

3/4 cup chicken broth (I like low sodium, fat free)
2 tbsp light rum
1 tbsp pure maple syrup (grade B)
4 thin bone-in center-cut pork chops (about 1.25 lb)
Kosher salt and freshly ground black pepper
1/4 cup flour
2 tbsp olive oil
1 tbsp grated fresh ginger
1 medium clove garlic, pressed
1 1/2 tbsp unsalted butter, cut into small pieces
1 tbsp finely chopped fresh parsley
1/2 cup toasted chopped pecans

Whisk together the broth, maple syrup, and rum in a small bowl and set aside.

Season the pork chops generously with salt and pepper. Dredge pork chops in the flour, coating well and shaking off any excess.

Heat the olive oil in a large skillet over medium high heat. Add the pork chops and brown on both sides (1-2 minutes per side). Remove the chops to a plate. leaving as much oil in the skillet as possible.

Add the ginger and garlic to the skillet and saute until just turning golden and fragrant (about 15 seconds). Add the broth mixture and stir to deglaze the pan, scraping up any brown bits on the bottom of the skillet.

Bring the mixture to a boil and reduce by about 2/3 (4-5 minutes). Turn the heat off and add the butter, stirring to combine. Return the chops to the pan along with any accumulated juices and turn to coat in the sauce. Return the pork chops to the plate, pour the sauce over the top, and sprinkle with parsley and pecans. Serve warm.