Paula Deen’s Recipes for SMW.com

Paula Deen’s Maple Glazed Pork Chops

Servings: 6

Prep Time: 10 min

Cook Time: 20 min

Difficulty: Easy

Ingredients:

• 4 teaspoons ancho chili powder
• 1 teaspoon kosher salt
• 6 (10-ounce) center cut bone-in pork chops, about 1-inch thick
• 2 tablespoons olive oil, divided
• 3 tablespoons balsamic vinegar
• 1/2 cup butter maple syrup
• 1/2 cup chicken stock
• Pecans, toasted and chopped, optional garnish

Directions

In a small bowl, combine the chili powder and salt and sprinkle evenly over both sides of the pork chops.

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork chops and cook until browned, about 2 minutes per side. Reduce the heat to medium, and cook until desired doneness, about for 4 to 6 minutes.

In a small skillet, over medium-high heat, add the balsamic vinegar and cook until reduced by half. Stir in the maple syrup and chicken stock. Cook over medium heat until thick and syrupy, about 5 minutes.

Transfer to a serving platter and serve with the maple syrup. Garnish with toasted pecans, if desired.

Roasted Brussels Sprouts with Bacon and Pecans

Servings: 6

Prep Time: 10 min

Cook Time: 20 min

Difficulty: Easy

A new twist on a holiday side dish. Brussels Sprouts everyone will rave about…even the children!

Ingredients:

• 2 lb. Brussels sprouts, trimmed and cut into halves
• 1 lb. bacon, cooked crisp and chopped
• 4 T olive oil
• 2 T Fresh Rosemary, chopped
• 4 T Romano, Freshly grated
• 4 T Whole Roasted and Salted Pecans, roughly chopped
• Kosher Salt and Freshly ground Pepper to taste

Directions

In a large mixing bowl and add brussels sprouts with olive oil, rosemary, salt and pepper. Toss well.

Line a sheet tray with foil and spray with a non stick cooking spray. Pour Brussels sprout mixture onto tray and spread out so sprouts are in a single layer. Roast for 20 minutes or until lightly browned and crisp. Turn twice while roasting. Remove from oven and sprinkle with bacon, pecans and Romano cheese. Salt and pepper to taste. Serve Hot.

Dreamy Creamy Hot Chocolate

Servings: Approximately 2 quarts

Prep Time: 5 min

Cook Time: 10 min

Difficulty: Easy

Here’s a super-rich version of a cozy classic.

Ingredients:

• 1/8 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 1/2 cup unsweetened cocoa
• 1 (14-ounce) can Sweetened Condensed Milk (not evaporated milk)
• 6 1/2 cups hot water
• Mini Marshmallows (optional)

Directions

In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows, if desired.

Tip: Chocolate can be store in the refrigerator up to 5 days. Mix well and reheat before serving.