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