BUY A JUG OF SYRUP WHILE YOU'RE LEAF PEEPING:

Weeknight Kitchen: Grilled Autumn Glazed Pork Steaks (The Splendid Table, October 7, 2003, MPR)

Serves 4 to 6

About 2 pounds pork steaks (from shoulder or butt, if possible), cut 1-inch thick and
trimmed of excess fat
1/2 cup maple syrup
1/3 cup cider vinegar
6 large cloves garlic
1/4 teaspoon freshly ground black pepper
Extra-virgin olive oil
Salt to taste
About 1 cup water

Spread the pork steaks on a large platter. In a blender or food processor puree together
the maple syrup, cider vinegar, garlic, and pepper. Pour over the steaks and turn them
to coat with the mixture. The steaks can wait in the refrigerator for a couple of hours
if necessary.

Lightly film the bottom of a large sauté pan with olive oil. Heat over high. Wipe
steaks of marinade, but reserve whatever you can of it. Sear the steaks on both sides,
sprinkling them with salt.

Immediately lower heat to medium to medium-low. Cook steaks about 5 minutes per side, or
until they are firm when pressed with your finger. Remove to a serving platter and keep
warm. Add the bits of marinade to the pan along with the water. Boil down by two-
thirds, scraping up any brown bits from the pan. When sauce tastes rich, pour over
steaks. Serve hot.