Maple-Glazed Pork Chops

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            FOOD FUNNY
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Thanks again to Rosemary Zwick of Cape Town, South Africa where
the ground must be littered with food funnies.

While visiting my mother in the hospital I stopped in the cafeteria
for breakfast. I set a piece of bread on the moving toaster rack
and waited for it to pass under the heated coils and return golden
brown. Instead, it got stuck at the back of the toaster and I
couldn't reach it. The woman next to me in line quickly seized a
pair of tongs, reached in, and fished out the piece of toast. I
joked, "You must be an emergency room worker."

"No," she replied with a grin. "I'm an obstetrician."

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            TODAY'S RECIPE
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I like just about anything with maple syrup on it, and I think its
unique flavor goes especially well with pork. Equally pleasing
results can be obtained with molasses (treacle) or honey if maple
syrup is scarce in your neck of the woods.

Maple-Glazed Pork Chops

2 Tbs (30 ml) pure maple syrup
2 Tbs (30 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
4-6 boneless pork loin chops, about 1 1/4 inches
(4 cm) thick

Whisk together the maple syrup, mustard, salt, and pepper. Brush
the chops with the glaze and grill directly over hot coals for 5 to
6 minutes per side, basting with the remaining glaze during cooking.
Serves 4 to 6.
Received on Fri Sep 9 12:04:36 2005