Lots o' Pork 7622

Damsel

Vermont Maple Syrup Pork Chops Recipe

6 pork chops Oil as needed for browning 1-4 cup chopped onion 1 Tbsp vinegar 1 teaspoon chili powder 1-2 teaspoon pepper 1-4 cup maple syrup 1-4 cup water 1 Tbsp Worcester sauce Salt to taste Flour as needed to thicken the gravy

Preheat the oven to 400¡F. Lightly brown the pork chops in a small amount of oil, then place them in a flat baking dish with sides.

Combine the other ingredients in a small saucepan and heat until warm; pour over chops. Cover and bake for 45 minutes, basting occbuttionally.

Place the pork chops on a warming platter and pour the sauce into a saucepan. Thicken it slightly with flour to make a gravy, salt to taste, and serve it over the chops.

Serves 4 to 6, depending on the size of the pork chops.

and a recipe I posted in adslc some time ago:

Rillettes de porc (French Potted Meat)

1 kg (about 2 lb) lean pork salt, white pepper 1-2 ts ground cloves 1-2 ts ground ginger 1-2 ts ground nutmeg 250 g (8 oz) lard 1 sprig fresh thyme 1 bay leaf 2 cloves garlic

Rinse the meat and pat dry. Cube (3-4 inch cubes). Season with salt, pepper, cloves, ginger and nutmeg, rubbing the spices into the meat.

In a large heavy pan heat the lard. Add pork cubes, thyme and the bay leaf. Cook over slow heat for abeou 5 hours. Stir thoroughly every now and then so that the meat will flake easily. When the meat is a golden brown and the rillettes are flaky and mushy, discard the thyme and bay leaf.

Let cool, fill into preserving jars or stoneware pots.

May be covered with lard to prolong storage time.

Storage: covered, in the fridge, for at least 3 weeks.

Sometimes I make double or triple batches and fill some of the rillettes into decorative stoneware pots, cover with lard and some kitchen wrap and a nice piece of cloth and a ribbon to give away as gifts.

HTH,

Petra in Hamburg, Germany