Quick Maple-glazed Pork Chops
Delicious and easy from America's Test Kitchen! I'm learning not be afraid of cooking pork :)
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4 boneless pork loin, chops, 1 inch thick
salt and ground black pepper 1 tbsp vegetable oil 1 shallot, minced 1 cup low-sodium chicken broth 1/2 cup pure maple syrup 2 tbsp apple cider vinegar 1 tsp minced fresh rosemary 1/8 tsp cayenne 1 tsp Dijon mustard 2 tbsp unsalted butter |
Brown the chops on one side:
Pat chops dry with paper towels and season with salt and pepper. Heat oil in a 12 inch skillet over medium-high heat until just smoking. Brown chops on one side, about 4 minutes. (Prep remaining ingredients now!) Transfer chops to a plate and set aside. Make the glaze: Add shallot and 1/4 tsp salt to the fat remaining in the pan, return to medium-high heat and cook until softened, about 2 minutes. Stir in broth, maple syrup, vinegar, rosemary and cayenne, scraping up any browned bits. Simmer chops in glaze: Return chops to the pan, browned side up. Reduce heat to medium, cover, and continue to cook until the center of chops registers 140 degrees, 5 to 10 minutes. Rest chops and simmer glaze: Remove the chops to a cutting board and tent with foil. Let chops rest for 5 to 10 minutes, until internal temperature reaches 150 degrees. Meanwhile, return the glaze to a simmer and cook, uncovered, until darkly colored and thickened, about 7 minutes. Finish glaze: Return pork juices to the pan, along with the mustard. Reduce heat to low and whisk in butter, 1 tbsp at a time. Season with salt and pepper to taste. Pour over chops and serve. |
From America's Test Kitchen: The Best 30-Minute Recipes
Notes:
Notes:
- prep ingredients while the chops brown.