Thursday, December 29, 2016

Maple Glazed Balsamic Pork Chops

Recipe from http://www.thechunkychef.com
Husband-Tested in Alice’s Kitchen
Makes 4 servings

These tender, juicy, bone-in chops are perfect for a dinner party.  I served them this year for our Christmas dinner along with Ruby Salad with Crumbled Feta and Spicy Pepitas; Roasted Carrots; Mashed Potatoes and BasicPopovers.

Pork Chops:
4 bone-in, center cut pork chops
Olive oil
Kosher salt, to taste
Freshly ground pepper, to taste

Maple Balsamic Glaze:
¼ cup real maple syrup
4 Tablespoon balsamic vinegar
2 Tablespoon vegetable or beef broth
1½ teaspoons Dijon mustard
1 clove garlic smashed
1 sprig fresh rosemary
Kosher salt, to taste
Freshly ground pepper, to taste

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. (This can be done well in advance.)

Place a very large cast iron or oven-safe skillet in the oven and preheat oven to 400F.
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.)  (This took a few minutes longer for mine because the chops were quite thick.)
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.

Nutrition Facts: 
Serving Size = 1 pork chop 
Amount Per Serving
Calories 168; Total Fat 6.4g; Cholesterol 34.3mg; Sodium 69.5mg; Total Carbohydrate 16.5g; Sugars 14.1g; Protein 10.7g




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