I have been making these for years and they are always a hit. Make sure you don't overcook your pork.
Commune's Maple-Glazed Pork Chops With Pecans and Apples
Commune, in midtown Atlanta, is known for its popular outdoor movie series as well as its fabulous food. Innovative cuisine is enjoyed by diners seated in a community atmosphere.
Yield: Makes 4 servings
- 1 cup maple syrup
- 4 teaspoons balsamic vinegar
- 4 teaspoons brown sugar
- 1/4 teaspoon cinnamon
- 3/4 cup pecan halves, toasted
- 4 (1-inch-thick) pork chops
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons olive oil, divided
- 2 green apples, cut into (3/4-inch) slices
- 1/2 teaspoon salt
- 1/4 cup finely diced crystallized ginger (optional)
- Whisk together first 4 ingredients in a medium bowl.
- Stir together pecans and 2 tablespoons maple syrup mixture in a skillet over medium heat, stirring to coat pecans. Cook, stirring often, 3 minutes or until pecans are glazed. Arrange pecans in an even layer on wax paper; let cool. Coarsely chop, and set aside.
- Sprinkle pork chops evenly with 3/4 teaspoon salt and pepper; brush with 1 tablespoon olive oil.
- Grill chops, covered with grill lid, over medium-high heat (350°to 400°) 8 minutes on each side or until a meat thermometer inserted in thickest portion registers 160°, basting with 1/2 cup maple syrup mixture during last five minutes of cooking. (If glazed earlier, glaze will burn.) Transfer to serving platter. Cover and keep warm.
- Sprinkle apple slices evenly with 1/2 teaspoon salt; brush with remaining 1 tablespoon oil.
- Grill apples, without grill lid, over medium-high heat (350° to 400°) 4 to 6 minutes, turning occasionally and brushing with 1/4 cup syrup mixture.
- Spoon remaining maple syrup mixture over pork chops. Sprinkle with chopped pecans and, if desired, crystallized ginger. Serve with grilled apples.
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