Maple Balsamic Glazed Pork Chops
Bone-in pork chops seared and roasted, finished with a sweet-tangy maple-balsamic glaze scented with rosemary and thyme.
🍳 Cook: 12 min
Ingredients
| 4 | bone-in center cut pork chops | |
| — | olive oil | |
| — | salt and pepper | |
| 1/4 cup | 60 ml | maple syrup |
| 3-4 tbsp | 45–60 ml | balsamic vinegar |
| 2 tbsp | 30 ml | beef broth |
| 1 1/2 tsp | 7.5 ml | Dijon mustard |
| 1 | garlic clove, smashed | |
| 1 sprig | fresh rosemary | |
| 1 sprig | fresh thyme |
Instructions
- Make the glaze: In a small saucepan, combine all glaze ingredients. Heat over medium until it reaches a low boil, then cook until reduced, about 3 minutes, stirring occasionally. Set aside.
- Place a cast iron skillet in the oven and preheat the oven to 400°F (200°C).
- Pat the chops dry, then rub with olive oil and sprinkle with salt and pepper.
- Remove the hot skillet from the oven and set over medium-high heat. Add the chops — they should sizzle immediately — and sear 2-3 minutes. Brush with glaze.
- Flip the chops, brush the other side with glaze and transfer the skillet back to the hot oven. Bake until a thermometer reads 140°F (60°C), about 5-8 minutes depending on thickness.
- Transfer the chops to a plate, tent loosely with foil and rest 5 minutes.
- Serve with a little glaze drizzled over the top. (Can also be cooked over the grill.)