It’s spring — the geese, robins, and flowers are returning…and our fabulous nutrition consultant, Jennette Turner, has returned to Fair Food Fight!
In 2009, Jennette gave you an autumn’s worth of healthy recipes geared for local, seasonal eating, and her amazing spring line is looking just as yummy. Check this out…
Chili Maple Pork Chops (Makes 4 servings)
Sweet maple syrup takes the edge off chili’s heat. Omit the cayenne for a milder flavor. Note: If you are using extra thick pork chops you’ll need to extend the cooking time by around 5 minutes per side.
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1 lb. boneless pork chops 1 tsp. chili powder ½ tsp. salt |
¼ tsp. cayenne pepper 2 T. maple syrup 1 tsp. apple cider vinegar |
- Wash and dry the pork chops.
- In a small bowl, combine the chili powder, salt and cayenne. Mix well. Rub the spice mixture all over each pork chop. Place pork chops in a baking dish and bake at 400°F (with the squash) for 10 minutes.
- In your now-empty spice mixing bowl, combine the maple syrup and apple cider vinegar. Mix well.
- Remove pork chops from oven, flip them over and pour the syrup mixture on top. Return to oven and continue baking another 10-15 minutes, until done.
Nutrition Tip: Heart-healthy capsaicin, the primary substance in cayenne pepper, improves circulation and reduces the risk of irregular heartbeat.
