Try these exquisite chops glazed with maple syrup and balsamic vinegar, which are also served with baby potatoes. Moreover, this dish is easy, delicious, and very juicy.
2 tablespoons Capullo® 100% pure canola oil, for the glaze
1 tablespoon garlic, finely chopped, for the glaze
1/4 cups balsamic vinegar, for the glaze
2 teaspoons Dijon mustard, for the glaze
1/4 cups beef broth, for the glaze
1 cup maple syrup, for the glaze
1 teaspoon fresh rosemary, finely chopped, for the glaze
1 teaspoon fresh thyme, finely chopped, for the glaze
2 tablespoons Capullo® 100% pure canola oil
6 pork chops, thick slice, 250 g each
salt
pepper
2 cups new potatoes, in halves
fresh rosemary, for garnish
salad, for serving
Preparation
15 mins
20 mins
Low
Pour Capullo® 100% pure canola oil into a pot and heat over medium heat, then add the garlic and cook for 2 minutes. Next, add the balsamic vinegar and Dijon mustard, mix very well, and when everything is well combined, incorporate the beef broth, maple syrup, rosemary, and thyme. Cook over medium-low heat for 5 minutes. Set aside.
Heat Capullo® 100% pure canola oil in a cast-iron skillet over medium-high heat, add the chops, season with salt and pepper, and cook for 5 minutes on each side, just to brown them well. Add the potatoes and the glaze, then cover the skillet and cook for 15 minutes or until the chops are completely cooked.
Serve the glazed chops with potatoes in the same skillet, garnish with rosemary, and accompany with salad.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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