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, to taste
- salt, to taste
- pepper, to taste
Directions
Step 1 –In a small saucepan combine the maple syrup, the balsamic vinegar, the beef broth, the Dijon mustard, the garlic, the rosemary, the thyme, the salt, and the pepper.
Step 2 –On the stovetop over medium heat, bring the syrup mixture to a low boil.
Step 3 –Cook the syrup mixture, stirring occasionally, until it reduces, for about 3 minutes. Set it 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 the olive oil and season them with the salt and the pepper.
Step 7 –Carefully remove the skillet from the oven and place it over a stovetop 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 pork chops with the glaze.
Step 9 –Flip the chops and brush the seared side 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 them hot with the remaining glaze drizzled over top!
