Cooking pork for perfection involves balancing taste and ensuring safety without sacrificing juiciness. One of the most critical tools to achieve this is a reliable meat thermometer. Pork should be cooked to an internal temperature of 145 ° F, followed by a three -minute rest. This ensures that the meat remains dainty, juicy and aromatic, and at the same time is completely sheltered to eat. Overcooing can droughty the meat, so precise temperature monitoring is crucial, especially in the case of cuts like pork cutlets.
This recipe combines pork with natural sweetness of maple syrup, which strengthens the taste of meat, while creating a delightful glaze. Maple syrup, except that it is a pantry stitching, is a natural sweetener full of depth and wealth. Unlike processed sugars, it offers a nuance taste profile with notes of caramel, vanilla and smoke tones. In addition, maple syrup contains tiny amounts of antioxidants and minerals, which makes it a well choice for sweetening recipes.
Wisconsin has a proud history of maple syrup production, dealing with the best states to collect maple syrup. This process is the work of love: producing only one gallon of syrup requires about 40 SAP gallons. The SAP collection occurs in delayed winter and early spring, because hot and nights remain chilly, the atmosphere that Wisconsin provides abundance. Supporting locally produced maple syrup not only raises your recipes, but also helps to maintain a centuries -old tradition rooted in agriculture.
After pairing, pork and maple syrup become a holiday of sweet and sizzling perfection. This recipe shows how both ingredients shine, creating a dish that is comforting, aromatic and undeniably satisfying. Regardless of whether you serve it for a week or a special opportunity, a combination of well -cooked pork and natural sweets of maple syrup will definitely impress.
Recipe thanks to the kindness National Pork BoardMonks, Iowa.
Pork cutlets with clone syrup glaze
Pick up pork cutlets with the support of maple syrup marinade, providing a sweet and sizzling twist, which will make you ask for a few seconds!
- 6 Bone-in Ribeye (RIB) Pork Coths (1 1/4 inches hefty)
- 1/4 cup maple syrup
- 3 Tbsp. olive oil
- 2 Tbsp. Balsamic vinegar
- 2 shallots thinly chopped
- 4 bay leaves Finely chopped
- 2 Tbsp. Jałowiec berries hefty chopped
- 1 Tbsp. Fresh sage
- 1 TSP. dried sage
- 2 TSP. garlic ground
- 1 TSP. Black pepper cracked
- salt to taste
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For a marinade in a tiny bowl, combine 1/4 cup of maple syrup, 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, shallots, bay leaves, juniper berries, sage, garlic and pepper. Rub the marinade on all surfaces of pork cutlets.
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Place the cutlets in a shallow baking dish. Cover and marinate in the fridge for 6 to 8 hours or overnight.
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Take off the cutlets, rejecting the marinade. Sprinkle with salt. In a tiny bowl, mix 2 tablespoons of maple syrup, 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar; set aside. Place the chops on the kettle style grill directly on medium balmy coals, the chop grill for 12 to 16 minutes, turning once until the internal temperature on the thermometer reads 145 degrees F. The brush with a mix of syrup over the last 3-4 minutes of cooking time. Let me rest 3-5 minutes before serving.
Calories: 201Kcal
