Maple Roasted Pork Chops and Onions
| INGREDIENTS - Serves 2: |
Yield: |
| Pork Chops – bone in 1” thick |
2 each |
| Maple Marinade – recipe follows |
3/4 cup |
| Salt |
1/2 tsp. |
| Black Pepper – ground |
1/2 tsp. |
| Thyme – fresh, minced |
1 tsp. |
| White Pearl Onions – Peeled |
24 each |
MARINATING PROCEDURE:
- Place the pork chops in ½ cup of the marinade, coat completely. Let
marinate for 24 hours. Turn ever 6 hours to ensure proper marinating.
Hold refrigerated until needed.
COOKING PROCEDURES:
- Pre-heat oven to 375degrees. Remove the pork chops from the
marinade and pat dry. Season each pork chop with the ¼ tsp. salt, ¼ tsp.
pepper. Place the chops in the center of the plank.
- Toss the onions in the remaining ¼ cup of marinade with the fresh
thyme. Place the onions around the exterior of the pork chops on the
plank.
- Place the plank in the oven on the top rack, roast for 20 minutes,
remove from the oven, turn the pork chops over, let the oven re-heat,
then return the plank to the oven and roast for 20-25 minutes until
chops have an internal temperature of 145 degrees. Remove from the oven
and place them on a plate with the onions, drizzle any of the juices
from the plank over the chops and garnish with a fresh thyme sprig and
serve.
MAPLE MARINADE:
| INGREDIENTS: |
Yield: |
| Garlic – peeled, sliced |
1 Tbsp. |
| Cider Vinegar |
2 Tbsp. |
| Water |
1/4 cup |
| Mustard Seed |
1 tsp. |
| Maple Syrup - pure |
1/2 cup |
MAPLE MARINADE PROCEDURES:
- Place the water, garlic, vinegar and mustard seed in a pot and bring
to a boil. Turn off the heat and let steep for 45 minutes.
- Add the maple syrup and let cool. Hold refrigerated until needed.
|
