Difference between revisions of "Maple-glazed Pork Chops"
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* 4 – 6 boneless [[pork loin chops]], about 1¼ inches (4 cm) thick | * 4 – 6 boneless [[pork loin chops]], about 1¼ inches (4 cm) thick | ||
| − | == | + | == Procedures == |
# Whisk together the [[maple syrup]], [[mustard]], [[salt]], and [[pepper]]. | # Whisk together the [[maple syrup]], [[mustard]], [[salt]], and [[pepper]]. | ||
# Brush the chops with the glaze and grill directly over hot coals for 5 to 6 minutes per side, basting with the remaining glaze during cooking. | # Brush the chops with the glaze and grill directly over hot coals for 5 to 6 minutes per side, basting with the remaining glaze during cooking. | ||
| − | [[Category:Canadian | + | [[Category:Canadian cuisine]] |
| − | [[Category:Meat | + | [[Category:Meat Recipes]] |
[[Category:Maple syrup Recipes]] | [[Category:Maple syrup Recipes]] | ||
[[Category:Dijon mustard Recipes]] | [[Category:Dijon mustard Recipes]] | ||
Latest revision as of 14:15, 15 July 2012
Description
This recipe comes from Montréal, Québec
- Contributed by World Recipes Y-Group
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
Ingredients
- 2 tbsp (30 ml) pure maple syrup
- 2 tbsp (30 ml) Dijon-style mustard
- salt and freshly ground pepper to taste
- 4 – 6 boneless pork loin chops, about 1¼ inches (4 cm) thick
Procedures
- Whisk together the maple syrup, mustard, salt, and pepper.
- Brush the chops with the glaze and grill directly over hot coals for 5 to 6 minutes per side, basting with the remaining glaze during cooking.
