Maple Balsamic Glazed Pork Chops
Tender, juicy, bone-in glazed pork chops are seared and coated in a lip-smacking sauce. Perfect for a weeknight dinner, or a party!
Dovetailing tip: Purchase an additional 2-3 pork chops, however, don't make extra sauce. Cook the chops in the same skillet, omitting the part to brush the glaze on the extra ones. You will use these for Meal 3, Leftover Pork Chop Stir Fry. A little of the glaze that gets on the chops won't matter and will add to the flavor of the stir-fry.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 4 | bone-in, center cut pork chops |
| olive oil | |
| salt and pepper to taste | |
| 1/4 cup | maple syrup |
| 3 to 4 tablespoons | balsamic vinegar |
| 2 tablespoons | beef broth |
| 1 1/2 teaspoons | Dijon style mustard |
| 1 clove | garlic smashed |
| 1 sprig | fresh rosemary |
| 1 sprig | fresh thyme |
| salt and pepper to taste |
Directions:
In a small saucepan, combine all glaze ingredients. Heat over MED heat until it reaches a low boil. Cook until sauce reduces down, about 3 minutes, stirring occasionally. Set aside.
Place cast iron skillet in oven and preheat oven to 400 degrees F.
Pat chops dry with a paper towel, then rub with olive oil and sprinkle with salt and pepper.
Remove skillet from oven and place on burner over MED-HIGH heat. Place chops in the skillet, you should hear them sizzle immediately. Let cook 2-3 minutes to sear. Brush pork with glaze.
Flip pork chops over, brush the other side with the glaze, and transfer skillet back to the hot oven. Bake until a thermometer inserted into the center reads 140 degrees F (about 5-8 minutes, depending on the thickness of your pork chops).
Transfer pork chops to a plate, tent loosely with aluminum foil and let rest for 5 minutes.
Serve pork chops with a bit of the glaze drizzled over the top if desired.
Source: thechunkychef.com
