Pork Chops with Maple-Ginger Pan Sauce

Pork Chops with Maple-Ginger Pan Sauce
Photo by Scott Phillips


  • 1 Tbs. finely chopped fresh cilantro
  • ¼ cup all-purpose flour
  • 4 thin (½-inch) boneless center-cut pork chops
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. olive oil; more if needed
  • 1 Tbs. pure maple syrup, preferably grade B
  • 1 medium clove garlic, finely chopped
  • + 5 more ingredients
    • 2 Tbs. dark rum
    • ½ Tbs. finely chopped fresh mint
    • 1-½ Tbs. unsalted butter
    • ¾ cup homemade or low-salt chicken broth or water
    • 1 Tbs. minced fresh ginger

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...

View full recipe at Fine Cooking


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