Maple and Chile-Glazed Pork Chops

Last night was dinner night, but I was unable to make it to the store, marinate it, and have it on the table at a decent hour. So Kel was gracious enough to switch dinner night with me. From my wonderful NBC Sunday Night Football Cookbook, I made Maple and Chile-Glazed Pork Chops (a Philadelphia Eagles chef's recipe), with backed beans and corn.
Recipe calls for;
- 1/2 cup ancho chili powder (I used regular chili powder)
- salt & pepper
- four 16oz porterhouse pork chops (I used 7 boneless thin pork chops)
- 2 cups apple juice
- 1/2 cup maple syrup
- 2 TBS lemon juice

To marinate, mix chili powder and 2 tsp of salt on a plate. Rub mixture on chops, then place on a plate, covere with plastic rap, and refrigerate for 4 hours. I didn't have time to marinate for 4 hours, so I cut the time in half. Either way works.
About 20 minutes before the 4 hours (or 2 hours) is up, in a medium saucepan, combine the apple juice, maple syrup, and lemon juice. Season lightly with salt and pepper. Once brought to a boil, cook until reduced to a glaze, about 10 minutes.
Set oven to 400 degees. Then line a cookie sheet with aluminum foil.
Once you remove the chops from the refrig, brush with glaze on both sides. Place on backing sheet and bake for 20 minutes.
This meal was sooooooo easy! Not much prep work at all. Next time I think I'm gonna do mashed potatos along with the corn and beans. Also, I think corn on the cob would be a lot better than canned (I'm a fresh veggies kinda girl anyways). But since they are outa season, canned does fine.
This is a 5 star meal.
Bon appetit!