Pork Chops with Maple-Ginger Pan Sauce from Best of Fine Cooking - Breakfast 2011

These pork chops were meant for something else; a dish more complex and possibly kid-unfriendly. Dudette's fortunes changed when one of her schoolmate's mom called and asked if we'd host an evening play date at our house so she could attend a baby shower. I jumped at the chance because Dudette always enjoys playing with her friends and honestly, I love the sound of little girls screaming with laughter through the house. It brings me joy; makes aspirin a requirement, but brings me joy nonetheless.

In the short moments between dropping the young lady off and my friend whisking away to her party, I asked if dinner had taken place yet. I was informed that she had tried to feed the Little Miss, but said Miss eats like a bird and wasn't hungry. For me, that was a gauntlet thrown down. Could I make a meal that would be good enough to turn a little bird into a hungry, cute piglet instead?

The pork chops were still on the menu since they were in the refrigerator, not the freezer, so I turned from Bon Appetit to Fine Cooking (the breakfast issue again, of course) and paged through the contents until I found the Pork Chops with Maple-Ginger Pan Sauce. Oh yeah; this was it.

The Process
One of the good things about this recipe is that it comes together quickly. In fact, the rice took longer to cook than the pork chops did.

As usual, I prepped everything before starting; including grating the ginger and garlic instead of mincing them. I figure little kids wouldn't want to bite into bits of ginger and garlic but if it was smoothly incorporated in the sauce they'd simply enjoy the flavor. And, the fact that the pan sauce would be nice and smooth was another bonus.I also measured out the chicken broth, rum and maple syrup in a cup, and finely chopping the cilantro and mint. All systems were go.

The chops received a good seasoning with salt and pepper, were dredged in flour and then put in a skillet that had been heating some oil for a little while. After just a few minutes they were done and removed to a plate. Easy, huh?

I added the ginger and garlic, let it cook for a few seconds, then poured in the broth mixture, scraping up all the bits from the bottom. The sauce boiled down for a bit until it was somewhat thick, then I removed the skillet from the heat, added butter and whisked it until well incorporated.

To serve, I simply plated the pork, spooned the sauce over it and sprinkled the cilantro and mint over that.

The Verdict

Do you see those forks to mouth? Do you see those plates? These are a pair of happy campers. Dudette and Little Miss split a pork chop between them. Little Miss even asked for seconds on rice. She loved the meal (even the cucumber and tomato salad). Huge success. Hubby and I also loved the pork chops, especially the pan sauce. Hubby was spooning over his rice he liked it so much.

Little Miss left full and happy and we jumped in the car to go pick up our five pullets (that would be egg-laying chickens). But that's a story for another day.

What I'd Do Different Next Time
I'd double the batch. It really was that good.

Pork Chops with Maple-Ginger Pan Sauce
from Best of Fine Cooking Magazine - Breakfast, 2011

4 thin (1/2-inch) boneless center-cut pork chops
1/4 cup all-purpose flour
3/4 cup homemade or low-salt chicken broth or water
2 tablespoons dark rum
1 tablespoon pure maple syrup, preferably grade B
Kosher salt and freshly ground black pepper
2 tablespoons olive oil; more if needed
1 tablespoon minced fresh ginger
1 medium clove garlic, finely chopped
1 1/2 tablespoons unsalted butter
1 tablespoon finely chopped fresh cilantro
1/2 tablespoon finely chopped fresh mint

Rinse the pork chops and pat them dry. Put the flour on a plate. Combine the broth or water, rum, and maple syrup in a measuring cup or small bowl; set aside. Generously season the pork chops on both sides with salt and pepper. Dredge the chops in the flour and shake off the excess.

Heat a large (10 or 12 inch) skillet on medium-high heat for 1 min. Add the olive oil, and when it’s hot, set the chops in the pan (if they won’t fit without crowding, cook them in batches). Cook until one side is light golden, about 2 min. Turn the pieces and cook until the other side is light golden and the meat is cooked through but still moist, another 1 to 2  min. (Because the meat is so thin, it can’t get more than light golden on each side without becoming overcooked and dry.) Transfer the chops to a plate and repeat with the remaining chops, if necessary.

Add the ginger and garlic to the pan and stir constantly until they begin to turn golden, 5 to 10 seconds, and then immediately add the maple-rum mixture to the pan. Use a wooden spoon or spatula to scrape up the browned bits and help them dissolve. Boil until the sauce has reduced by about two-thirds and is nicely saucy, 3 to 4 min. Off the heat, add the butter, swirling the pan vigorously (or whisking) as it melts so it emulsifies the sauce. Season to taste with salt and pepper. Spoon the sauce over the pork and then sprinkle on the cilantro and mint. Serve right away.