Maple and pork are a pairing as classic as peanut butter and jelly; the sweet, nutty, caramel notes of maple complement the salty, fatty savoriness of the pork. Maple Balsamic Glazed Pork Chops take that pairing to a new level with roasted flavors and a subtle, smoky tang from the balsamic vinegar. Maple Balsamic Glazed Pork Chops are a rich and robust main course that will make you ravenous!
IngredientsFor the glaze: • 1/4 cup maple syrup • 3 tablespoons balsamic vinegar • 2 tablespoons beef broth • 1 1/2 teaspoons dijon mustard • 1 clove garlic, smashed • 1/2 tablespoon rosemary • 1/2 tablespoon thyme • salt, to taste • pepper, to taste For the pork chops: • 4 pork chops, bone-in, center-cut • olive oil • salt, to taste • pepper, to taste
In a small saucepan combine the maple syrup, balsamic vinegar, beef broth, dijon mustard, garlic, rosemary, thyme, salt, and pepper.
On the stove-top over medium heat, bring the mixture to a low boil.
Cook the mixture, stirring occasionally, until it reduces, for about 3 minutes. Set aside.
Place a cast-iron skillet in the oven and preheat the oven to 400 degrees F.
Pat the pork chops dry with paper towels.
Rub the pork chops with olive oil and season with salt and pepper.
Carefully remove the skillet from the oven and place it over a stove-top burner on medium-high heat.
Place the chops in the skillet. Let them cook until seared on one side, about 2-3 minutes. Brush the side facing up with the glaze.
Flip the chop and brush the seared side of the chop with the glaze.
Return the skillet to the hot oven. Roast the chops until a meat thermometer inserted into the center reads 140 degrees F, about 5-8 minutes.
Remove the chops from the oven and transfer them to a plate. Loosely tent the plate with foil and let sit for 5 minutes.
After the pork chops rest, serve hot with the remaining glaze drizzled atop!
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