One of my favorite Louisiana ingredients is Steen’s Cane Syrup. I use it often as an ingredient in a glaze. Here is a quick and easy recipe from Louisiana Kitchen & Culture Magazine.
4 thick center cut Pork Chops
1/2 cup Corn Starch
Salt and Pepper
3 tablespoons Vegetable Oil
Steen’s Cane Syrup
Preheat broiler to high with oven rack in top position.
Pat pork chops dry and season to taste with salt and pepper. Evenly coat pork chops with corn starch on both sides. Heat oil in a cast iron skillet over medium-high heat. Working in batches if necessary, sear chops on both sides until golden on all sides and almost done.
Place pork chops on a baking rack and place on a baking sheet lined with foil. Evenly brush top side of chops with syrup; broil 2 to 3 minutes or until glaze is bubbly and no longer wet. Turn pork chops and brush each with another tablespoon of syrup. Repeat process two more times or until a thermometer inserted into the center registers 160ºF. Let rest 10 minutes before serving.
Enjoy!!!
Now Available on IBooks You Can’t Keep New Orleans Out Of The Cook
