Steen's Glazed Pork Chops Recipe
Steen's Cane Syrup, made in Louisiana, is the key ingredient to this tasty recipe for glazed pork chops.
As one of America's largest sugarcane growers, Louisiana sugar is found everywhere in the state, whether it’s dusted upon beignets, drizzled into a cocktail or glazed onto pork chops.
It’s no secret that the state is known for its indigenous Cajun and Creole cuisines, whose spices are lauded across the globe. Did you know Louisiana does soul food just as well, though? Soul food is basic, down-home cooking that often utilizes sugar (think: sweet and smoky barbecue sauce or honeyed cornbread).
For a savory spin on Louisiana sugar cane, look toward pork chops. Find this dish pan-seared to perfection at restaurants like The Joint in New Orleans or City Pork in Lafayette. If you’re itching to get in the kitchen, try this recipe with Louisiana’s own Steen’s Cane Syrup that strikes the delicate balance of salty and sweet.
4 center-cut pork chops, ¾-inch thick each
1⁄2 cup cornstarch
1 1⁄4 teaspoons salt
1 teaspoon black pepper
3 tablespoons vegetable oil
1 6-ounce bottle Steen’s Louisiana Cane Syrup
Method of Preparation:
- Pat pork chops dry with paper towels. Combine cornstarch, salt and pepper on a plate; mix well. Evenly coat pork chops with cornstarch mixture on all sides.
- Preheat oven to broil high. Set oven rack to top position.
- Heat oil in a cast-iron skillet over medium-high heat. Sear pork chops, in batches, until golden on all sides. Remove and place on a metal rack positioned over an oven pan coated with foil. Evenly brush the top side of each pork chop with 1 tablespoon of Steen’s Cane Syrup. Broil 2 to 3 minutes or until glaze is bubbly and no longer wet. Turn pork chops; brush with another tablespoon of cane syrup and broil an additional 2 to 3 minutes. Repeat process twice or until a thermometer inserted into the center registers 160-degrees Fahrenheit. Let rest 10 minutes. Serves 4
This recipe is courtesy of Louisiana Kitchen & Culture Magazine.