3 T. soy sauce
2 cloves garlic, minced
4 thick bone-in pork chops
1 T. oil
In a bowl, whisk together maple syrup, soy sauce and garlic; reserve and refrigerate 1/4 cup of mixture. Add pork chops to remaining mixture in bowl. Cover and refrigerate for at least 15 minutes to overnight, turning pork chops occasionally. Drain, discarding mixture in bowl. Heat oil in a large cast-iron skillet over medium-high heat. Add pork chops. Cook until golden and no longer pink in the center, about 5 minutes per side. At serving time, warm reserved syrup mixture; drizzle over pork chops. Makes 4 servings.
Recipe from the web Gooseberry Patch
Ellen
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