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Maple Glazed Porkchops

April 2, 2018

Ingredients
  • 4 each – pork chop, boneless

  • 1 tablespoon – olive oil

  • 1/3 cup – Ravine's Edge pure maple syrup

  • 2 tablespoon – tomato paste, canned

  • 2 tablespoon – soy sauce, low sodium

  • 2 tablespoon – cider vinegar

  • 2 cloves – garlic

  • 1/4 teaspoon – ground ginger

POTATOES:

  • 3 medium – sweet potato

  • 1/2 medium – onion

  • 2 tablespoon – olive oil

  • 1/4 teaspoon – paprika

  • 1/4 teaspoon – oregano, dried

  • 3/4 teaspoon – sea salt

Directions
  1. Sweet Potatoes: We'll start with the sweet potatoes so that you'll be pulling them out of the oven when the pork chops are done! Preheat oven to 350 degrees. Peel sweet potatoes (I used yams) and chop into 1 inch pieces or slightly smaller.  Then take your half of an onion and chop that up as well, I used a yellow onion.  Place potatoes and onion in a bowl and add olive oil, paprika, oregano and salt.  You can add pepper here as well if you want. Stir until coated and then pour out onto a cookie sheet and bake for 40-50 minutes or until tender.  If you're wanting to make them a little more tempting to your kids, you can sprinkle them with parmesan cheese for the last 10 minutes of baking!

  2. Pork Chops: Place olive oil in a pan over medium-high heat and add pork chops.  Cook on each side for 4-5 minutes or until cooked through.

  3. While your pork chops cook, make sauce.  Combine maple syrup, tomato paste, soy sauce, cider vinegar, minced garlic and ginger.  Add sauce to the pan just before your pork chops are cooked and continually spoon sauce over them.

  4. Serve warm with extra sauce poured on top, enjoy!

     

     

     

     

     

     

     

     

     

 

 

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