Maple-Habanero Glazed Pork Steaks

Maple-Habanero Glazed Pork Steaks

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What's a pork steak? It's when you ask the butcher to please slice that pork shoulder into ½-thick-inch steaks, thanks! Note: Before you throw side-eye at us about the 10 habanero chiles we call for, give us a chance to explain. The seeds are removed and then they're soaked in alcohol to chill out the spiciness. The longer they sit, the milder they will be. Estimate 30 minutes for spicy, 1 hour for medium, and 2 hours for mild.


  • 4 ½-inch-thick pork shoulder (Boston butt) steaks (about 9 ounces each)
  • 8–10 large habanero chiles, seeded, chopped
  • ½ cup 80-proof clear liquor, such as tequila, mezcal, or vodka
  • 4 tablespoons extra-virgin olive oil, divided
  • 3 large sprigs thyme, divided
  • ½ large red onion, finely chopped
  • 3 garlic cloves, finely grated
  • ¾ cup plus 1 tablespoon white wine vinegar

Recipe Preparation

  • Generously season both sides of pork steaks with salt. Let sit on a wire rack set inside a sheet tray at least 30 minutes and up to 1 hour.

  • Meanwhile, stir chiles and liquor in a small bowl or glass measuring cup and let sit at least 30 minutes and up to 2 hours.

  • Peel 4 wide strips of zest from orange with a vegetable peeler, leaving white pith behind. Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over high until it begins to smoke, about 3 minutes. Add pork, cinnamon stick, and 1 thyme sprig to pan and cook, turning pork once, until steaks are browned on both sides but still pink in the center, 3–4 minutes per side. Transfer steaks to a plate, reserving cinnamon stick in skillet; discard thyme. Reduce heat to medium-high. Cook onion and remaining 2 Tbsp. oil in skillet, stirring occasionally, until onion is translucent, tender, and just beginning to brown, 5–7 minutes.

  • Strain chiles through a fine-mesh sieve into a small bowl (reserve liquor for a spicy cocktail). Add chiles, garlic, orange zest, and remaining 2 thyme sprigs to skillet and cook, stirring occasionally, until chiles are tender and just beginning to brown, about 4 minutes. Add syrup and vinegar, season with ¾ tsp. salt, and increase heat to high. Cook, stirring occasionally, until mixture is thick and syrupy, 6–8 minutes. Transfer steaks and any accumulated juices to skillet and cook, basting steaks with maple glaze, until syrup is thickened and steaks are glazed over, 2–3 minutes. Discard cinnamon stick, orange zest, and thyme sprigs.

  • Divide steaks among plates and pour pan juices over.

Reviews SectionThis smelled and tasted delicious, but we won’t be making it again. Too much work, and dangerous ... I burned my left eye.MY HANDS ARE ON FIRE so that's fun. Wish I knew more about habaneros...chili newbie..Tried this after my habanero plant produced a bunch of peppers in a short amount of time. I soaked them in vodka for about 45 minutes, and the pork steaks come out absolutely delicious. The spiciness was not overwhelming and complimented the rest of the flavors in the sauce. And as a bonus, I now have spicy vodka for bloody marys! I will definitely be making this again. Thanks Rick!mycatissmarterthanyourkidBaton Rouge01/02/20pilotmom....Strain chiles through a fine-mesh sieve into a small bowl (reserve liquor for a spicy cocktail). Add chiles, garlic,ORANGE ZEST and remaining 2 thyme sprigs to skillet and cook, stirring occasionally, until chiles are tender and just beginning to brown, about 4 minutes. Discard cinnamon stick, ORANGE ZEST and thyme sprigs**Pilotmom Hope this helps, better late than never.congosmomBaton Rouge09/25/19Pilotmon, in the last paragraph, second sentence reads, “Add chiles, garlic, orange zest, and remaining 2 thyme sprigs to skillet and cook, stirring occasionally, until chiles are tender and just beginning to brown, about 4 minutes. lMy husband can't stop talking about this dish. We have had a bumper crop of habaneros and I was trying to find a way to use them. This will be my "go to" recipe. It would be great on chicken, ham, pretty much everything. The sauce thickens as it reduces and the oranges add nice citrus notes.I loved the flavors of this recipe but glaze didn't thicken. It was soupy. How can I get it thicker?williamsjacki506889Petersburg, IL01/10/18I’ve read the recipe 4 times and don’t see where the orange zest gets added to anything. Please clarify. Thanks.PilotmonOak Park Illinois 10/21/17

Recipe Summary

  • ¼ cup lightly packed brown sugar
  • 1 tablespoon fresh-ground black pepper
  • ½ teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 4 (6 ounce) boneless pork loin chops
  • ¼ cup pure maple syrup
  • 2 tablespoons spicy brown mustard

Stir together the brown sugar, pepper, salt, onion powder, and paprika in a bowl. Coat the pork chops with this mixture on both sides. Cover and place in the refrigerator 6 hours to overnight.

Place oven rack in it's highest position. Set oven to Broil.

Place pork chops onto a slotted, two-piece broiler pan. Stir together the maple syrup and spicy mustard. Broil pork chops for 5 minutes, then turn over, and broil for another 5 minutes. Brush the tops with the mustard glaze, and cook for 1 minute. Turn the chops over, brush again, and broil for an additional minute, or until cooked to your desired degree of doneness. Remove pork chops to serving plates and top with additional glaze, if desired.

Zazzy Habanero Maple Glaze

If you like it hot, but not too hot, this sweet and spicy glaze could be the meeting of the minds!

Habanero maple glaze. But you don’t like hot stuff, right? Well, let’s start by saying IT’S NOT HOT. Its ZAZZY.

We can use a little old-world science to help create a wonderful glaze that’s both sweet and a little spicy. This is a great glaze for your pork steaks, chicken, or even tofu. So here we go – and you’ll need to watch closely or the magic will slip right by!

What we have here is a little science for your kitchen. No, we’re not going to freeze slivers of food with liquid nitrogen or laser chop your veggies into perfect circles. Don’t be obscene. It’s food, kids!

The trick is in the prep of the habaneros. You’re going to quarter them, and then scrape away the insides. Please, please, please, use a pair of gloves and some safety glasses for this. You will kick up a little spray when you scrape the insides, but what you’re trying to do is pop the little blisters on the inside of the pepper and remove all the pith. You do not want to inhale the spray, either – as it can be a respiratory irritant. And the capsaicin, the hot part, is in the pith. And its why getting some in your eyes is nasty – it won’t immediately dissolve. So be careful. Make all that pith go away and then chop the peppers a bit more.

Just to make sure it’s all gone, pop these peppers into a tall glass and cover with either tequila or vodka – basically any clear alcohol will do, but vodka is probably easiest. This is the magic that really brings down the heat while leaving behind the great flavors a habanero brings to the table. The capsaicin will be drawn out by the alcohol.

Now a little patience. This needs time to pull the remaining capsaicin out of the peppers, and it takes some time. At 30 minutes is still hot. Around 60 minutes is better. But by 90 minutes – you’re down to the heat of a bell pepper, so don’t go too far. Drain in a strainer and press out the liquid with the back of a spoon.

You can save this booze for a friend, but no joking, it will be hot and you really shouldn’t play a joke on someone with this. It’s just a bit dangerous as even a small amount can really mess them up. If you’d like to try some, add ¼ shot of hot vodka to 1 shot not-hot vodka, and sip. No downing shots, and it’s not a viral challenge – it’s just stupid hot.

Before you create the glaze, you can sauté your choice of meat in a skillet with an onion. Season with a little salt and pepper. Cook it until it’s basically done, then remove to a bowl. We want to use that pan of good scrapings to start our glaze.

Now that you have tasty not-hot peppers, follow the recipe to create your habanero maple glaze. It’s a great finish to some boring chicken or pork steaks. It’s zazzy!

One precautionary statement:
The active ingredient in spicy peppers, Capsaicin, can be extremely irritating on the skin, in the eyes, to the stomach and gastrointestinal tract. Capsaicin can also cause respiratory distress if inhaled. As with any new thing you try, do so in moderation, and take reasonable precautions to stay safe and healthy.

Gloves and eye protection should be used when handling habanero chilis.

Diced habanero chilies soak in 80 proof alcohol to reduce the bite of capsaisin and allow the flavor of the pepper shine through.

Zazzy Habanero Maple Glaze

  • Servings: 8
  • Prep Time: 90 mins
  • Cook Time: 30 mins
  • Difficulty: advanced
  • Rating: ★★★★★

If you like it hot, but not too hot, this sweet and spicy glaze could be the meeting of the minds!


  • 6 – 8 habanero peppers
  • 3/4 c. 80 proof alcohol (Vodka or Tequila)
  • 1 orange, zested and juiced
  • 2 T. extra virgin olive oil (plus 2 T. for cooking your choice of meat)
  • 3/4 t. ground cinnamon
  • 2 T. thyme
  • 1 large red onion (chopped and divided)
  • 4 cloves finely chopped garlic
  • 1 c. pure maple syrup
  • 1/2 c. white wine vinegar
  • 1/4 t. salt
  • 1 lb. pork, chicken, or tofu (trimmed to 1″ cubes)


  1. Before preparing this dish, you need to prep the habanero chilis. Using gloves and safety glasses to protect skin and eyes from the unforgiving effects of capsaicin oil, begin first by chopping the habaneros in quarters. Carefully remove the seeds and pith by scraping with a spoon. Dice. Soak diced chilis in 3/4 c. of 80 proof alcohol (Vodka or tequila) for between 30 to 60 minutes to dull their heat.
  2. When the habaneros have been soaked to their desired heat intensity, start by sauteing the meat of your choice in 2 T. olive oil and 1/2 of the chopped onion.
  3. Cook the meat fully and set to the side in a bowl.
  4. Use the same pan to start the glaze.
  5. Saute remainder of onions in 2 T. olive oil until translucent.
  6. Strain chilies. Press out remaining alcohol with the back of a spoon.
  7. Add habaneros, garlic, orange zest, cinnamon and thyme and continue to cook until chilis are tender.
  8. Add syrup, orange juice, vinegar and salt and continue cooking on high an additional 6 – 8 minutes until mixture thickens.
  9. Add meat back to pan and simmer 2 – 3 minutes, basting constantly. Enjoy!

Prepping the Habanero chilies helps control the heat, while maintaining the unique flavor!

Capsaicin is the chemical in peppers that makes them hot. This naturally occurring chemical is polarizing: It has numerous reported health benefits and is used as a dietary supplement for helping digestive issues, encouraging weight loss. It is used in creams for pain relief, arthritis and helps with skin issues such as psoriasis. It is being studied for its potential in fighting certain types of cancers. With these health benefits in mind, I felt it was worth exploring.

Conversely, however, it is used in “natural” insecticides, bear and dog repellents and pepper spray. It can cause blistering on skin, has been thought to cause gastric cancers and can cause severe gastro-intestinal and respiratory distress.

It is difficult to say who may have sensitivities, and to what degree. So:

As with any new thing you try, do so in moderation, and take reasonable precautions to stay safe and healthy.



  1. 1st dough: dissolve the yeast in the water, add the sugar and flour and leave to rise for 30 minutes.
  2. Cream: bring the Soy Drink to boil with 40 g of sugar, leave to infuse and filter after 20 minutes. Beat the egg yolks with the leftover sugar, add the flour and mix with the Soy Drink. Thicken the cream over moderate heat, stirring constantly. Once removed from the heat, cover the container with contact film and cool.
  3. 2nd dough: add the aroma (lemon peel) to the beaten eggs. To the flour add the sugar, the eggs and the 1st dough working slowly. Also combine the Soy Drink and Soy Margarine. A soft dough will result cover it with a cloth and let it rise in a warm place for 2 hours.
  4. Take the pasta, work it gently and divide it into portions of about 60 g. Shape a sandwich, folding the dough inwards (so as not to stress it) and place the puffies blinds on two plates protected with baking paper. Brush them with beaten egg and water, then let them rise for another 60 minutes. Before baking, collect the cream in a pastry bag with medium round spout and fill the center of each Venetian with a dollop of cream. Bake them and cook them at 175 ° for 25 minutes.
  5. Decoration: brush the cream with hot apricot jelly.

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  1. Short pastry: collect the flour, sugar and grated orange peel in a bowl. Mix the powders, then add the Soy Margarine. Start kneading by adding the egg yolks and 20 ml of Rice Drink. Form a loaf and, protected with plastic wrap, place it in the fridge for 60 minutes.
  2. After the rest in the fridge, roll out the pastry with a rolling pin and float with the 6.5 cm pastry cutter, even numbering the biscuits. Knead the scraps and repeat the operation. Cut the half of the biscuits into the center with the 2.5 cm pastry cutter. Bake the biscuits in the oven at 175 ° for 15 minutes. When they are cooked, take them out of the oven and let them cool on the grill.
  3. Cream: in a saucepan mix the starch with the Rice Drink, then add the sugar. Place the saucepan on the heat and bring to the boil for 3 minutes, stirring constantly. Cool the protected cream with a film.
  4. Pair the cookies with the rice cream and serve.

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Homemade Smoked Maple Bacon

Homemade smoked maple bacon is easy to prepare. Just remember that bacon is always cured with a sweet and savory mixture of sugar, salt, and pepper. You can use a smoker for the finishing touch. If you want to take your bacon from good to great, use real maple syrup instead of sugar.

Why make bacon at home? You get to decide what goes into it (meat from pastured organically-fed animals) and what does not go into it (nitrites, which are added to most commercial bacon).

Nitrites are sold to the home cook in blends called "curing salt" or "Prague powder." They preserve the bright pink color of the layers of meat in bacon and similar meats. They also help to eliminate bacteria. In very small amounts they are considered safe to consume, but they are a potential health hazard.

If you opt to use nitrates, remember that the finished bacon will not keep as long in the refrigerator as bacon made with curing salt. Freeze any that you plan to keep for longer than a week.

Here is the basic method for curing maple-flavored bacon. The instructions include tips for getting the smoked flavor just right.

Burning Asphalt Honey Smoked Chicken Dip

Heat chicken and 8 oz. Burning Asphalt Honey Smoked Bar-B-Que Sauce in a skillet over medium heat. Heat thoroughly. Stir in cream cheese. Cook and stir until well blended and warm.

Mix in half of the shredded Cheddar cheese and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on low to medium heat until hot and bubbly. Serve with celery sticks and crackers.

Vermont Maple Syrup Pork Chops


  • 4 pork chops
  • 2 tablespoons butter or extra virgin olive oil
  • 1/4 cup minced onion, plus 1 medium onion sliced (sliced onion optional)
  • 1 tablespoon apple cider or white vinegar
  • 1 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1/4 cup maple syrup
  • 1/4 cup water
  • 1-2 tablespoons Worcestershire sauce
  • Salt to taste
  • About 1 tablespoon flour to thicken the gravy


Preheat the oven to 400°F. Sprinkle both sides of the pork chops with a little salt. Heat the butter or oil in a large sauté pan on medium high heat. Pat dry the chops with paper towels and place in sauté pan. Cook (without moving) enough to brown well, then flip over and brown the other side.

Remove the chops from the pan and place into a high-sided baking dish or roasting pan. (If your pork chops are very thin and have cooked through at this point, skip the oven step and tent them loosely with aluminum foil while making the sauce.)

Add the minced onion to the sauté pan in which you browned the pork, and sauté for 2-3 minutes, until the onion begins to brown. Add the vinegar, chili powder, pepper, maple syrup, water, and Worcestershire sauce to the pan and bring to a boil.

Pour the sauce over the pork chops in the baking dish. Lower the heat to 350°F and bake uncovered for 10-15 minutes for thick (1-inch thick) chops, 5-10 minutes for thin (1/2-inch thick) chops, or until the interior temperature of the pork reaches 145°F.

In the same sauté pan that you used to make the sauce, add a little oil and heat to medium high. Cook the sliced onions in the pan, allowing the onions to pick up any sauce remaining in the pan. Cook until lightly browned, while the pork chops are baking.

Place the pork chops on a serving platter and loosely tent with foil. Pour the sauce into the saucepan you seared the chops in and whisk in 1 tablespoon flour to thicken the gravy. Salt to taste, and serve the gravy over the chops and (optional) onions.


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You're spot on Guy. The backyard BBQ chef can give all the TLC his alarm clock and hungry family will allow. In the restaurant biz it's all about production & profit.

It can be said in a restaurant you try to: 1) Make high quality food, 2) Make it quickly, 3) Keep it affordable for most everyone. Pick two.

Wyoming: Cultivate Cafe (Jackson)

Cultivate Cafe serves organic ingredients exclusively, and although the menu skips greasy breakfast classics, it still leans toward comfort. In addition, every plate is gluten, soy and sugar free, and vegan with the possibility of adding animal protein, cheese or wheat bread. Favorites include the cowboy scramble with farm-fresh eggs or chickpea scramble with cheddar or vegan mozzarella, spinach, ancho chili sauce and vegan garlic aioli served open-faced waffles topped with housemade jam, matcha coconut cream and maple syrup and build-your-own smoothie bowls. There’s lots of coffee and juice options at Cultivate Cafe, but if you like to have a cocktail or three with your brunch, you can track down the very best bottomless brunch deal in every state.

Watch the video: Πιπεριά Habanero: Καυτερή και όποιος αντέξει! (August 2022).