Steen's Glazed Porkchops Recipe
Great chefs take pride in balancing the flavors of salty and sweet. Try this recipe with Louisiana’s own Steen’s cane syrup that finds the perfect balance of salty and sweet.
September's recipe of the month provided by Louisiana Kitchen and Culture Magazine.
- 4 (3⁄4-inch thick) center-cut pork chops
- 1⁄2 cup cornstarch
- 1 1⁄4 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1 (6-ounce) bottle Steen’s Louisiana Cane Syrup
Method of Preparation:
Pat pork chops dry with paper towels. Combine cornstarch, salt, and pepper on a plate; mix well. Evenly coat pork chops with cornstarch mixture on all sides.
Preheat oven to broil high. Set oven rack to top position.
Heat oil in a cast-iron skillet over medium-high heat. Sear pork chops, in batches, until golden on all sides. Remove and place on a metal rack positioned over an oven pan coated with foil. Evenly brush the top side of each pork chop with 1 tablespoon of Steen’s Cane Syrup. Broil 2 to 3 minutes or until glaze is bubbly and no longer wet. Turn pork chops; brush with another tablespoon of cane syrup and broil an additional 2 to 3 minutes. Repeat process twice or until a thermometer inserted into the center registers 160-degrees Fahrenheit. Let rest 10 minutes. Serves 4.
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