Pork Chops with Maple-Ginger Pan Sauce

I really like the fact that Secret Recipe Club brings new blogs into life every month, blogs I may or may not have found and fallen in love with. Had it not been for Secret Recipe Club, I may not have met some wonderful blogging friends!
  
Sometimes you get a blog as “your assignment” that you may have seen but never really looked deep into, and then sometimes you get a blog in your e-mail as “your assignment” that you have loved for a while and already know that you’re going to find something amazing to make for the challenge.

That was the case this month. 🙂 I was given Christiane’s blog Taking on Magazines.  

I’ve been in love with this site for a while now. Not only for the recipes, but because of the way Christiane delivers each recipe.  She gives what she loved about the recipe, what she didn’t love and what she would do different next time. 

She gave this recipe rave reviews and she had every right too! It was so good.

Be sure to check them out! (And next Monday Group D will reveal their recipes!)

I choose Taking on Magazine’s Pork Chops with Maple-Ginger Pan Sauce.
I changed up the amounts of some things and left a few out, but over all I think I stayed to pretty much the same. I also changed some of the directions to the way I made mine. ok.. so maybe I didn’t stay the same, but I tried… I just had to go with some things I had on hand at home.

What you need:

4 thin boneless pork chops
1/2cup all-purpose flour
3/4 cup chicken broth 
4 tablespoons dark rum
2 tablespoon maple syrup
Salt and Pepper
2 tablespoons butter, more if needed
2 tablespoon ground ginger
1  tablespoon garlic powder

Optional: White Rice and Mixed Vegetables, I plated mine over white rice and mixed vegetables.

What you do:

Rinse the pork chops and pat dry. 

In a shallow dish, mix the flour and 1 tablespoon of ground ginger.

In a separate bowl, mix the maple syrup, rum, and 1 tablespoon of ground ginger. Set Side. 

Season both sides of the pork chops salt, pepper and garlic salt. Dredge the chops in the flour. 
Set aside.

Heat a large skillet on medium-high heat.  Add 1 tablespoon of butter, and melt. 

Once the butter is melted and sizzling, place 2 pork chops into the skillet. 

Cook the first side for about 2 minutes. 

Turn the pork chops over and cook the other side until lightly golden and the meat is cooked through, should take another 2-3 minutes. (This will all depend on how thick the pork chop is)

Move the cooked chops to new clean plate and add the next 2 pork chops. Cook just like before. 

Remove all of the pork chops from the pan once they have been cooked. 

To the pan that they were cooking in, add the maple-rum mixture. Stir a bit and add the chicken broth. Simmer for about 4-5 minutes, tiring occasionally. (Do not let this burn)

Once the sauce has thickened just a little, turn the heat off.

Season to taste with salt and pepper.

To finish the dish off, I dunked each pork chop into the maple rum mixture for about 30 seconds, before plating on-top of mixed vegetable and white rice.

(leaving some of the sauce on the side in case anyone wanted extra)

Check out all the other awesome recipes from Group C below: