Mustard Maple Glazed Pork Chops


4 boneless pork loin chops, thinly cut
Salt, to taste
Pepper, to taste
Olive oil
2 tablespoons fresh rosemary, finely chopped, optional
1/2 cup Dijon mustard
1/2 cup pure maple syrup
2 tablespoons rice vinegar
1/4 cup chicken broth


Servings 4
Preparation time 10mins
Cooking time 25mins
Step 1

Preheat the oven to 425°F

Prepare the sauce, and set aside.

Pat the chops dry, and season with salt & pepper, to taste.
If desired, use a sharp knife, cut shallow “slits” through the fatty portion of the pork chop (on the outside edge). This helps to prevent the chops from “buckling”.

In an oven-proof skillet, pour a very thin coat of olive oil. Heat the skillet on medium-high heat until it just begins to shimmer.

Sear the chops until golden brown, about 3 minutes. Turn the chops over and turn off the heat. Evenly pour the sauce over the chops and place the oven-proof skillet into the oven.

Sprinkle with fresh herbs, if desired.

Roast for about 15 minutes (internal temperature should be between 135°F and 140°F).

Remove the skillet from the oven. The sauce should be thick and bubbly. Remove the chops onto a plate and cover with foil, to keep warm.

If desired, thin the sauce with a splash of chicken broth (about 3-4 tablespoons), and whisk until smooth.

Plate the chops and spoon over extra glaze.



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