Maple Balsamic Glazed Pork Chops (Print Version)
# Ingredients:
→ Pork Chops
01 -
4 bone-in, center cut pork chops
02 -
Olive oil for brushing
03 -
Salt and pepper to taste
→ Maple Balsamic Glaze
04 -
60 ml maple syrup
05 -
45-60 ml balsamic vinegar
06 -
30 ml beef broth
07 -
7 g Dijon mustard
08 -
1 garlic clove, smashed
09 -
1 sprig fresh rosemary
10 -
1 sprig fresh thyme
11 -
Salt and pepper to taste
# Instructions:
01 -
Combine all glaze ingredients in a small saucepan. Heat over medium heat until it reaches a low boil. Cook for about 3 minutes, stirring occasionally, until the sauce reduces and thickens. Set aside.
02 -
Place a cast iron skillet in the oven and preheat to 200°C (400°F).
03 -
Pat chops dry with paper towel, then rub with olive oil and season generously with salt and pepper on both sides.
04 -
Remove the hot skillet from the oven and place over medium-high heat. Add the pork chops (they should sizzle immediately) and sear for 2-3 minutes on one side. Brush the top surface with glaze.
05 -
Flip the pork chops, brush the second side with glaze, and transfer the skillet back to the hot oven. Bake until the internal temperature reaches 60°C (140°F), approximately 5-8 minutes depending on thickness.
06 -
Transfer pork chops to a plate, tent loosely with aluminum foil and let rest for 5 minutes to allow juices to redistribute. Serve with additional glaze drizzled over the top if desired.
# Notes:
01 -
The glaze can be made ahead and kept refrigerated for up to 3 days.
02 -
For best results, bring pork chops to room temperature before cooking.