Maple Glazed Pork Chops

Made these tonight and they came out great!!!!


Maple Glazed Pork Chops:
4 (5-ounce) boneless center-cut pork loin chops
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/4 cup pure maple syrup
1/4 cup chicken broth, low-sodium canned



Heat a large skillet over medium-high heat. Dry the pork chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay the chops in the pan and cook until lightly browned on the first side, about 4 minutes. Turn the chops and cook until the second side is browned and the chops are cooked through, about 3 minutes more. Transfer the chops to a platter.

Pour off the excess oil from the pan. Add the vinegar, and return the pan to the heat and use a wooden spoon to scrape up any brown bits that cling to the pan. Stir in the mustard, maple syrup, and chicken broth, along with any juices from the pork chops. Cook over high heat until the mixture is syrupy, about 5 minutes. Season to taste.



Note: I didn't want to open an entire can of chicken broth for 1/4 cup, so I used water and it was fine!

Message edited 12/3/2007 8:15:19 PM.

Re: Maple Glazed Pork Chops

Yum, I've done this before & they turn out awesome. Big hit w/ DH.