Now that the holidays are in full swing, I think it’s necessary to have a great arsenal of fantastic meals that you can get on the table extremely fast and with minimal work.  After all, with all the meal prep, menus, or travel plans that come with the holidays and family, who wants to spend several hours cooking a dinner? Not me!

 I'm confident that you don't want to waste numerous of hours in the kitchen either; therefore I want to share with you, my newest favorite dish called Maple Balsamic Glazed Pork Chops. They were reasonably easy to cook and incredibly tasty. I mean no seriously after trying my first one I quickly had another one of these delicious and not to mention melt in your mouth pork chops.

Tender, moist, glazed pork chops are seared and coated in a lip-smacking maple balsamic vinegar sauce. They are ready to eat less than thirty minutes, which makes them excellent for a fast weeknight dinner or a party!


Maple Balsamic Glazed Pork Chops

Ingredients

PORK CHOPS:
Four boneless or bone-in pork chops, rinsed and pat dry
olive oil
salt and pepper to taste

MAPLE BALSAMIC GLAZE:
1/4 C maple syrup
3 balsamic vinegar
2 Tbsp beef broth
1 1/2 tsp Dijon mustard
1 clove garlic minced
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/8 tsp salt 
1/2 tsp pepper 

Are you ready? Let's get cooking! 

Directions

MAKE THE GLAZE:

In a small saucepan, mix all glaze ingredients.  Heat over MED heat until it reaches a low boil. Cook until sauce reduces down, about three minutes, stirring occasionally. Set aside.

COOK THE PORK CHOPS:

 Preheat oven to 400 degrees F. and place a medium/large cast iron skillet into your oven.

1. Coat your pork chops with olive oil and sprinkle with salt and pepper.
Remove the skillet from the oven and place on the burner over MED-HIGH heat.  Place chops in the skillet, you should hear them sizzle immediately.  Let cook two-three minutes to sear. Use a basting brush and cover pork with the glaze. 

2. Flip pork chops over, brush the other side with the glaze and transfer skillet back to the hot oven.  Bake until a thermometer inserted into the center reads 140 degrees F (approximately five-eight minutes, depending on the thickness of your pork chops). Transfer the pork chops to a plate, cover loosely with aluminum foil and let stand for five minutes. Serve pork chops with a little bit of the glaze drizzled over the top if desired.

Source The chunky chef

 

 

 

 

 

 

 

 

 

Published by Court's Cooking Blog