Maple Balsamic Glazed Pork Chops


Posted: November 22

Time: 15 minutes

Yield: 4 servings

recipe image

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!


Ingredients

For 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

Directions

Step 1

In a small saucepan combine the maple syrup, balsamic vinegar, beef broth, dijon mustard, garlic, rosemary, thyme, salt, and pepper.

Step 2

On the stove-top over medium heat, bring the mixture to a low boil.

Step 3

Cook the mixture, stirring occasionally, until it reduces, for about 3 minutes. Set aside.

Step 4

Place a cast-iron skillet in the oven and preheat the oven to 400 degrees F.

Step 5

Pat the pork chops dry with paper towels.

Step 6

Rub the pork chops with olive oil and season with salt and pepper.

Step 7

Carefully remove the skillet from the oven and place it over a stove-top burner on medium-high heat.

Step 8

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.

Step 9

Flip the chop and brush the seared side of the chop with the glaze.

Step 10

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.

Step 11

Remove the chops from the oven and transfer them to a plate. Loosely tent the plate with foil and let sit for 5 minutes.

Step 12

After the pork chops rest, serve hot with the remaining glaze drizzled atop!


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