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Maple-Mustard Glazed Pork Chops

Reviewed: Dec. 10, 2012
This turned out really well for me! I felt like that tablespoon of pepper sounded like an awful lot, so I reduced it to a half tablespoon, and added a half teaspoon of crushed red pepper. I also reduced the brown sugar to heaping 1/8 cup, and that worked well for my household. I marinated for about 7 hours. Following another reviewer, I also seared my two very thick pork steaks over medium high heat (in my cast iron skillet), poured the glaze over, and then simmered until done. It took longer this way, but I kept an eye on it and it didn't over cook, turning out tender and juicy. I reduced the glaze in the skillet while the steaks rested, and that glaze really made the dish perfect, with that spicy sweet flavor. Yum! Only four stars because I did make changes, but when I make this again, I'll cook in the same fashion. Thanks for the recipe!
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