Quick Maple-glazed Pork Chops
Delicious and easy from America's Test Kitchen! I'm learning not be afraid of cooking pork :)
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.
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
- prep ingredients while the chops brown.