The following recipe for Colorado Pork with Cinnamon Cider Syrup serves two purposes. Making it will perfume your kitchen and home with that special harvest/holiday aroma while it jazzes up those Wednesday night pork chops
The following recipe from Jason Morse, executive chef of the Douglas County School District, was provided by the Colorado Department of Agriculture. More recipes at coloradoagriculture.com.
Colorado Pork with Cinnamon Cider Syrup
8 cups apple cider or juice, preferably fresh-squeezed
3 cinnamon sticks
6 cups Colorado honey
2 tablespoons vanilla extract
1/4 cup cornstarch
1/4 cup cold water
Colorado pork chops or pork tenderloin
Combine cider, cinnamon, honey and vanilla in a thick-walled stock pot. Bring to a boil then reduce to a simmer. On a slow simmer reduce the volume by two-thirds.
Combine equal parts cold water and cornstarch and add it to the syrup gradually until it thickens. Then remove the cinnamon sticks. Serve over grilled pork chops, roasted pork tenderloin, smoked ham or turkey. Store extra sauce in a sealed container in refrigerator.
Makes about 12 servings.