Boston Glazed Pork Chops

glazedporkchopsThis unique marinade & glaze combination gives ho-hum pork chops a succulent and moist texture while imparting a subtle salty-sweetness. A hint of rosemary rounds out the meat’s flavor. Best of all though, this dish is completely lacking in the usual vinegar or fruit acids in marinades. The trick is a chemical reaction that makes the meat protein absorb moisture so the chops stay juicy and flavorful during cooking.

1 Tbsp. salt
1 Tbsp. sugar
1 cup hot water
1/4 tsp. minced fresh rosemary

1/3 cup dark rum or vodka
1/3 cup pure maple syrup
1/4 cup olive oil
1/4 tsp. lemon extract
2 pork chops, medium thickness, trimmed
1 Tbsp. vegetable oil

Combine ingredients for marinade in a plastic bag or a covered dish, mixing well to dissolve the salt and sugar crystals. Add the two pork chops, making sure they are covered with liquid. Place in refrigerator for 45 minutes- no longer. Remove pork chops, rinse well under running water, and pat dry with paper towels. Discard the marinade.

Mix all the glaze ingredients in a small saucepan. Heat to boiling, then reduce heat and simmer on low for ten minutes. (Alcohol boils and evaporates at a lower temperature than water.)

Meanwhile, in a skillet brown the pork chops in vegetable oil. Add about 2 tablespoons of water to the skillet and cover. Reduce heat and cook until chops are thoroughly cooked.

To glaze: Turn heat to high under the skillet and pour the glaze into the skillet, scraping up browned bits and meat juices. As the glaze turns frothy, stir the liquid with a spatula and turn chops in the liquid for a minute or so. Remove chops to a platter and serve.

Note: You can vary the saltiness of the meat by increasing or decreasing the amount of salt in the marinade.

By | 2017-07-14T18:08:02+00:00 October 28th, 2013|Fall Recipes, Flavor Fun, Main Dish, Meal Ideas|Comments Off on Boston Glazed Pork Chops

About the Author:

Bev Laumann authored the first formal cookbook for interstitial cystitis: A Taste of the Good Life – A Cookbook for an IC Diet which has helped thousands of patients navigate the complex dietary demands of IC. A former IC support group leader (Orange County, CA), Bev was one of the first to create a formal IC foods list and developed the three column format of “Safe” “Try It” and “Caution” food lists which, over the years, have been expanded greatly. Also the author of the “Fresh Tastes by Bev” feature column, she is one of the most knowledgeable and respected patient advocates in the USA.