Since I had to thaw and hack into one of my pork loin roasts to make chops the other day, I had pork I needed to do something with. Since the hunk of porcine was too small to adequately roast, I decided I may as well do chops again. I mean, chops are quick and easy and there was a sauce I really, really wanted to try.
In my recipe travels, I encountered a burger with maple-Worcestershire onions that sounds AMAZING. The idea of the sweet syrup with salty Worcestershire made me drool just thinking of it. Of course, since Mr. Onion-hater is called that for a reason, I imagined the sauce for a slightly different application.
First I seasoned the chops with a little salt and pepper and cooked them for 4-5 minutes on each side. Then I set them aside while the sauce bubbled for a few minutes and added the chops back in to finish cooking. The whole process took about 20 minutes, including cutting the chops themselves.
I don’t know why I overlooked chops as quick weeknight meal, especially since we are not a-scared of pork in these parts. Pork loin is still considered a lean meat and is just very slightly higher in fat than skinless chicken thighs and is actually lower in cholesterol and sodium.
It’s also not as scary as it was in the past. My mom and grandmother used to cook pork until it was very well done but the risk of things like trichinosis are a thing of the past so you just have to make sure it reaches 145º in the center to kill off any food borne ookiness.
Yeah, I do feature bacon quite a bit on this site but we eat bacon in moderation around here and use it as an accent flavor to keep the fat and sodium in check. Since Mr. O’s cardiologist has given him a clean bill of health, we still eat our other white meat with no guilt whatsoever.
And recipes like this one certainly help!
- Nonstick cooking spray
- 4 ~ 1/2″ boneless pork loin chops
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 c apple juice
- 1/4 c pure maple syrup
- 2 Tbsp Worcestershire sauce
- 1 Tbsp jarred minced garlic
- Heat a large nonstick skillet over medium heat. Spray with cooking spray.
- Sprinkle one side with the chops with half of the salt and pepper. Place in the skillet seasoned side down and season the top. Cook for 4-5 minutes or until golden brown and flip the chops. Cook another 4-5 minutes or until the chops are just cooked through.
- Meanwhile, while the chops are cooking, in a medium bowl, whisk together the juice, syrup and Worcestershire sauce. Set aside.
- When the chops are done, remove them to a plate. Add the garlic to the skillet and cook, stirring, 30-60 seconds, until softened. Add the maple-Worcestershire mix to the skillet and bring to a simmer, stirring often until the sauce starts to thicken, 3-4 minutes.
- Add the chops back to the pan and cook for 2 minutes. Flip and cook for 2 minutes more. Add the chaps back to the plate and turn the heat up to high. Simmer until the sauce is thickened and like syrup, 1-2 minutes.
- Drizzle the sauce over the pork and serve.