Maple Crispin Marinated Pork Chops

Wednesday, May 9, 2012

A few days (week) ago I made this Herb Risotto.  A few days after that I made these Risotto Cakes with the leftovers.  Now, I'm making these pork chops since that is what I originally had with the risotto.  

As you may recall I made this meal to try to copy the delicious dinner Mr. Schwartz and I enjoyed for our first anniversary.  Well, let's say I ordered it and we both enjoyed it.  He is such a mooch.  

Anyway, I nailed it with the risotto and I have to say I came close with these pork chops.  They aren't exactly like the one I had in the restaurant but they are close.  The best part is there are only 3 ingredients in the marinade.  I love recipes like this.  Especially ones that call for one bottle of beer--hint it leaves 5 for you to drink.  Just trying to help.  

Musical Selection: Flat on the Floor by: Carrie Underwood.  I may or may not use a spoon as a microphone when this song comes on in the kitchen.  
First, crack open a bottle of Crispin, take a big sip for yourself...just to ensure it is still fresh.
Pour the remainder into a medium sized bowl.
Add some maple syrup.  If I was super classy (and could afford nice things) I would use the all natural maple syrup blah blah blah.  But, I'm not, so I use the imitation stuff.  Feel free to judge.
Stir it up.  Okay, I know, I said there were three ingredients but I only have two here.  That's because I want you to add some salt.  I didn't and I regretted it.  This is why I try things out then share them with you.  Add salt.  Thank you.
Pour a little of the marinade into a small bowl, cover it an pop it in the fridge for later.
Get your pork chops out.  As you can see I picked up these pretty thick sliced, bone-in pork chops.  We liked them.
Pop them in a freezer bag and pour the marinade over them.
Lay flat and try to get as much of the air out as possible.
Put them in the fridge over night on a plate or in a bowl.  You don't want raw pork juice all over your fridge do you?  I didn't think so.
In the morning they will magically be grilled and ready for your consumption.  Juuuust kidding.  I spaced out and didn't take any pictures of Mr. Schwartz grilling these and for that, I'm sorry.  So, grill these for about 8 minutes on each side--give or take.   You want them to be fully cooked but not dry.  In the last few minutes of grilling baste the chops with the reserved marinade. Oh and let them rest for at least 3 minutes before digging in.
Serve with Herb Risotto.

Here is the real deal.  Pretty similar I do have to say to my creation.  The only difference is I replaced the apple compote with peas and didn't have any fancy micro greens for garnish.  I basically just saved you $50.

Maple Crispin Marinated Pork Chops 
1 bottle of Crispin Cider--if you can't find Crispin use a hard cider of your choice.
3/4 cup maple syrup
1 teaspoon salt
2-4 pork chops

Combine the cider, syrup and salt in a medium bowl.  Place the pork chops into a freezer bag and pour all but 1/2 a cup or so of the marinade over the chops.  Try to remove the majority of the air and zip the bag shut.  Place on a large plate or in a bowl and into the fridge over night.

Preheat the grill and grill the chops for about 8 minutes on each side, give or take a few minutes.  Just until the middle is no longer pink.  In the last few minutes of grilling baste the chops with the left over marinade (the stuff you reserved, not the stuff you marinated in--I don't dig food borne illnesses, it's a long story).  Let the chops rest for at least 3 minutes before serving.

Serve with Herb Risotto if you know what is good for you.


Recipe by: Mrs. Schwartz


  1. I had never heard of Crispin before I read this post. It is very good and the pork chops were delicious. Thank you for sharing.

    1. Hi Shannon! I'm glad you liked them! I'm also glad I was able to introduce you to Crispin, I love it on a hot summer day! Thanks for stopping by.


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