Fallen Souffle

I married the best man on earth. No I’m not kidding, and I’m sure you think your guy is as good as mine…but he’s not. Not only does my husband put up with my moodiness, minor OCD (ok, major at times), rants about work, and spasticness but…he also COOKS! Now I don’t mind cooking dinner, but it is hard when I come home 90 minutes after he does and he has already about eaten his left arm, there is only so much I can throw together before the mutiny. So Evan has a few “signature” dishes which includes meatballs, grilled burritoes, baked ziti and now Maple Pork Chops. I don’t know how this recipe came about, and I don’t know if he does either, but I could literally eat it everyday. I love it. And I normally don’t like my food to mix, but I sop up whatever is left of this luscious sauce.

Maple Pork Chops
In the words of Evan R.

1/3 cup olive oil
2 12oz porkchops
Salt and pepper
2 pinches crushed red pepper flakes
1 cup maple syrup (use the good stuff, though we have used the cheapo stuff before)

Preheat oven to 500 degrees F.

In large oven-safe saute pan over high heat, heat the olive oil until oil ripples. Season pork chops on both sides with salt and pepper and crushed red pepper flakes. Sear the chops, presentation side down, until browned. Then flip and cook until the other side is browned. If the chops are more than 2 inches thick, sear them on the sides as well, using tongs to hold them.

Remove the pan from the heat and pour the syrup over the chops. Cook in the oven for 20 to 25 minutes or until firm to the touch. A meat thermometer should register 150 degrees F.

Remove pan from oven (Jen note: remember- hot handle!), place on burner on high heat for a minute to thicken glaze… flip chops so they are evenly covered.

Serve hot.

Yep, he’s a keeper

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