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
1 comment:
Made this recipe last night. It was easy and deeeelicious. I did not have a pan that could go in the oven, so I heated a baking sheet in the oven and transferred from pan to sheet and that worked out just fine. Served with collard greens and mashed potatoes. Nom.
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