Cooking with David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
I really enjoy making marinades for meat. This orange
maple syrup & balsamic vinegar give this a nice, sweet flavor. This calls for pork but you can substitute bone-in skinless chicken thighs or large shrimp. I use a cast iron pan to char the outside and finish in the oven. These also do great on the BBQ grill. Served with a broccoli cole slaw and or pan fried potatoes. Bon appétit.
Ingredients
- • 6 bone-in-pork chops
Marinade
• ¼ cup olive oil
• ½ cup pure maple syrup, not imitation
• ¼ cup orange juice
• 1 teaspoon orange zest
• ¼ cup apricot preserves
• 2 tablespoons balsamic vinegar
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon Dijon mustard
• 1 – 1½ teaspoons chipotle chili powder
• 1 tsp EACH garlic powder, onion powder, dried basil, and salt
• ½ tsp EACH oregano, dried thyme
• ¼ teaspoon pepper
Instructions
Whisk the marinade ingredients together in a large freezer bag. Remove 1/3 cup to use later to baste the pork chops (“reserved marinade”). Add pork to the freezer bag and turn to evenly coat. Marinate for 4-12 hours.
- Let the chops sit at room temperature for 30 minutes.
- Meanwhile, preheat oven to 400 degrees F. Lightly grease a 9×13 baking dish with cooking spray (I like to line with foil first for easy clean up).
- Transfer pork chops to prepared baking dish and roast for 15-20 minutes, turning once half-way through, until
the pork reaches an internal temperature of 145 degrees F. You may need to bake up to 25 minutes if you have extra thick pork chops. - Transfer pork to a plate and brush with desired amount of remaining reserved marinade. Let rest 5 minutes before serving. Season with additional salt and pepper to taste (I like more salt).
