There’s probably a bottle of pure maple syrup in your refrigerator right now, awaiting your next batch of pancakes. But, if that’s all you’re using it for, you’re missing out. Here, the maple syrup adds an earthy sweetness to the dish and its flavor pairs well with pork and peppery spices like ginger. This method is also a good way to cook very thin pork chops without drying them out.
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This was delicious and easy to make! I did add some cornstarch at the end to thicken the sauce. Flavors are great!
Have made this many times. but not reviewed it. 4 chops for 2 seems like a bit much, I only make two chops. I did brine the chops for about 45 min to an hour in a basic brine with a bit of vanilla & rum added. Definitely helps the moisture of the chops. Cooking time for chops is good if they are really thin, but for standard cut (about 1/2-3/4 inch) I'd go another minute or 2 each side. Love the sauce, but I do use little corn starch/water slurry to thicken it a bit to cling to chops. We usually add more garlic & ginger to any recipe calling for them and this is no exception, but it's just our taste; the recipe amounts are probably fine. Did not use cilantro or mint; didn't want to buy it to use such a small amount. It might add something, but we didn't miss it.
What a nice change. The maple syrup and the ginger were complimentary to the pork. ery easy recipe.
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