DELICIOUS

I got a new cookbook a couple of weeks ago, THE PRAIRIE HOMESTEAD by Jill Winger. I was flipping through looking for a recipe with ingredients to which I already had.  I didn't take long to realize that I had a lot of recipes to choose from with what was already on hand. 

 I decided to make her MAPLE GLAZED PORK CHOPS and HONEY WHIPPED CARROTS.  I actually decided to use country ribs instead and save the pork chops for another meal.  This recipe was so easy and so DELICIOUS!!

For this recipe you will need.......

2 tbsp lard or unsalted butter

4 pork chops, 1 inch thick

1 tsp fine sea salt

1/2 teaspoon smoked paprika

1/2 tsp garlic powder

1/4 tsp freshly ground pepper

Maple Glaze (recipe below)

Preheat the oven to 350F.  Combine the salt, paprika, garlic powder and pepper in a small bowl. Season both sides of the pork chops generously with the mixture and pat it ito the meat.

In an over safe skillet over medium-high-heat, heat the lard until it's melted and hot.  Carefully add the pokchops to the skillet andfry for 2 to 3 minutes on each side oruntil the meat beginsto develp a deep brown crust.

Pour the glaze over the chops in the skillet.Cook for 1 minute more on each side. Transfer the skillet to the oven and bake for6 to 8 minutes, or until the internal temperature of the pork is 160*F in the center. Remove from the oven and let rest for 10 minutes before serving.

Maple Glaze

1/2 cup maple syrup

3 tbsp Dijon mustard

2 tbsp apple cider vinegar

2 cloves garlic, finely minced

Whisk all the ingredients together in a small bowl This glaze will keep for up to 3 days in the refrigerator if you's like to make it ahead of time. 

Honey Whipped Carrots

2 lbs carrots cut into half-inch chunks

3 tbsp unsalted butter

1 tbsp honey

1/4 tsp salt

In a medium saucepan, cover the carrots with several inches of water. Bring to a boil, then reduce the heat to low and simmer until tender, about 8 minutes.  Drain and transfer the hot carrots to a blender or food processor. Add the remaining ingredients and blend until smooth. (If using a blender, be sure to leave the lid slightly ajar to allow steam to escape.