Last Monday my husband and I received word that my father-in-law passed away. This past week has been a whirlwind of preparations, arrangements, hosting family members, and lots of take out. Cooking is my outlet and I desperately missed my kitchen. It’s good to be back.
When my father-in-law was in better health, he enjoyed cooking. I have inherited his stainless steel cookware and assorted collection of kitchen knives. Tonight as I made these maple glazed pork loin chops, I thought of him as the chops simmered in one of his skillets.
Even though the glaze calls for maple syrup, it is not overly sweet. In fact, the maple syrup does more to complement the smokiness of the chili powder. This meal comes together quickly and easily and would be perfect for a weeknight meal.
- 2 teaspoons vegetable oil
- 2 teaspoons chili powder
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- 4 (1-inch thick) pork loin chops
- ¼ cup apple juice or cider
- 1 tablespoon maple syrup
- 1 teaspoon cider vinegar
- Preheat oil in a large skillet over medium-high heat.
- Combine chili powder, salt, and cayenne pepper. Season both sides of pork chops generously with spice mixture.
- Add chops to the pan and cook 2 minutes per side until outside is brown. Combine juice or cider, maple syrup, and vinegar. Reduce heat to medium.
- Add maple syrup mixture to pan. Scrap up any browned bit on the bottom of the pan. Continue to cook for 5-7 minutes more, turning chops to coat, until pork chop juices run clear and glaze has thickened.