Tonight I attempted another one of Paula Deen's pork chop recipes. CLICK HERE! for her maple glazed pork chop recipe. I only used three boneless pork chops so I cut her recipe in half. Also, I used Aunt Jemima syrup because I didn't want to buy an entire new bottle. I'm starting to think this may have made a big difference. I would have like them to have had a little more maple flavor than they did, but I had trouble getting the sauce to thicken as the recipe instructs. The chili powder/maple syrup combo seemed a little odd to me, but it actually wasn't at all. Although this recipe was very tasty I think I enjoyed her blackberry pork chop recipe more because the white wine reduction sauce made the pork more moist. As a side I made sweet potatoes which I baked in the oven for an hour and fifteen minutes at 400 degrees.
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