Last night, I tried yet another recipe from the Taste of Home Healthy Eating annual from 2009.  The previous night, I defrosted, not only too much pork, but two different cuts of pork, so tonight, we had some pork ‘rib-eye’ to use (thicker chops than the night before).

I’d spotted this recipe when I originally went through the book (and stuck little post-it stickers on recipes I wanted to try) and I’m so glad I tried it!

Ingredients:

• 1 medium onion, chopped
• 4 teaspoons canola oil, divided (I didn’t use this, just spray oil, like PAM)
  
• 1 tablespoon minced fresh gingerroot (Didn’t use this either, I find it’s too strong)
  
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground cinnamon
• 4 bone-in pork loin chops (6 ounces each)
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup maple syrup (I used the ‘lite’ stuff, next time I’d probably use a little less)
  
• 2 cups hot cooked rice

Directions

• In a small skillet over medium-low heat, cook onion in 2 teaspoons oil until golden brown and very tender, about 10 minutes. Add ginger; cook and stir 2 minutes longer.
• Meanwhile, combine the chili powder, salt, pepper and cinnamon; rub over both sides of pork chops. In a large skillet over medium heat, brown chops in remaining oil for 2-3 minutes on each side.
• Add the broth, syrup and onion mixture. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is tender. Remove chops and keep warm.
• Bring broth mixture to a boil; cook, uncovered, until liquid is thickened and reduced to 1/2 cup. Serve chops with rice and sauce. Yield: 4 servings.

Source: www.tasteofhome.com/recipes/Pork-Chops-with-Ginger-Maple-Sauce

What a great recipe! It was seriously quick to make, easy as pie and we both cleared our plates.  It was really tasty and something we both declared that we want me to make again.

If he were writing this, Col would say (cause he cleans up the kitchen after dinner), what’s even better about this recipe, is that you don’t use 200 different dishes and utensils either.  It’s low key, low maintenance, low clean-up and great tasting!

I’m quickly noticing a chilli/cinnamon combo pattern emerging from the Taste of Home recipes and I think I like it!