Chef Pierre prepared this delicious main course – and you can, too! We can all be Chefs At Home with his recipe for Ginger-Maple Glazed Pork Chop With Basmati Rice And Stir Fried Vegetables Main Course as featured on Nationally Syndicated Radio Show, Home Wizards!

Ginger-Maple Glazed Pork Chop (Entrée)


  1. One 8oz. Pork chop center-cut
  2. 1⁄2 cup maple syrup
  3. 1⁄2 cup chipotle sauce
  4. 3”x3” fresh ginger, minced
  5. 1 clove fresh garlic, minced
  6. 1 sprig fresh Thyme
  7. 2 tablespoons olive oil
  8. A pinch of salt
  9. A pinch of ground black pepper


  1. Rinse pork chop and pat dry. In a medium bowl, place the pork chop and pour maple syrup and chipotle sauce. Add ginger, garlic, thyme, salt and pepper. Mix well. Wrap tightly and marinate for 6 hours or overnight for better result.
  2. Pre-heat oven to 350 degrees.
  3. Heat the char-grill, brush olive oil or spray with Pam. Place the pork chop into the hot char-grill on your cook top of your oven and mark it with grill lines on both sides, approximately 2 minutes for each side. Place the marked pork chop into a skillet and pour the remaining marinating sauce. Cook the pork chop into the oven for 15-30 minutes until completely done.

Basmati Rice Pilaf (Side Dish)


  1. 2 cups Basmati Rice
  2. ½ cup of lentils
  3. 4 cups of vegetable stock
  4. 2 Tablespoons olive oil
  5. 2 cloves minced garlic
  6. 1 medium size yellow onion, sliced into thick strips
  7. Butter
  8. Salt
  9. Pepper
  10. Curry Powder


  1. Heat the skillet to medium-high heat. Pour the olive oil. Saute the garlic until brown (but not burned). Add the onions and cook until translucent. Add the curry powder, salt and pepper and cook for another 3 minutes.
  2. Meanwhile, add a cup of boiling water to the lentils. Set aside.
  3. Add the rice to the onion mix in the skillet and cook for 3 minutes. Drain the lentils and add into the rice.  
  4. Transfer the rice mixture into a medium size Pyrex. Pour the vegetable stock (water if stock is not available) into the rice. Cover tightly with aluminum foil and place in the pre-heated oven. Cook for 25 minutes.
  5. Pull out from the oven and fold in the butter before serving.

Stir Fried Seasoned Veggies (Side Dish)


  1. Shiitake mushroom
  2. Zucchini
  3. Broccoli
  4. 2 tablespoons olive oil
  5. Ponsu sauce (Blend of Soy sauce, vinegar, lemon at Asian markets)


  1. Rinse all vegetables and cut into strips.
  2. Heat a medium size wok/skillet. Saute all the vegetables. Add a dash of salt and stir in the Ponsu sauce just before turning off the heat.

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