Maple Pork (or Chicken!)

So my camera and photography skills may not be all that awesome, but don’t try to tell me this picture doesn’t make you drool a little…

The origin of this recipe is complicated: Bev sent it to me for Fun with Food Friday, and she got it from Abigail who got it from a Jamie Oliver cookbook.

Anyway, the original recipe uses pork which I’m sure is even more amazing than the chicken that I used. (Didn’t have the pork in my freezer that I thought I did…or maybe it’s just lurking in the depths somewhere in there…)

MAPLE PORK (or Chicken)

Ingredients:

• sliced/chopped pork or chicken breast
• olive oil
• salt
• pepper
• water
• maple syrup

1.) Saute pork or chicken in a frying pan on medium high heat with a little olive oil until nicely browned. Sprinkle with salt and pepper.

2.) Add 1/3 cup water to de-glaze the pan and then add 1/4 cup maple syrup.

3.) Continue to cook until the pork or chicken starts to caramelize, but not too long! When I did a second batch, I ended up burning it because I wasn’t standing right there watching it, (hello, I had two miniature people “helping” me make dinner!) Anyway, be careful.

I served it with egg noodles, but I know it would also be tasty with rice or with potatoes, (especially if you were using pork.)

I am totally making this again. Like, next week. I loved it, and after a few more tries, I think I could pull off an even better result!

It was amazingly quick, requires very minimum ingredients, and tastes like a gourmet worked-my-tail-off-to-get-it-to-the-table meal!

I really want to try it with pork and plan on coming back here and updating after I can tell you how I think the two options compare!