Prep 10 mins
Cook 20 mins
Glaze is good on chicken, too. Try it on the grill!
- 4 boneless center-cut pork loin chops
- kosher salt & freshly ground black pepper
- 14.79 ml olive oil
- 29.58 ml balsamic vinegar
- 9.85 ml Dijon mustard
- 59.14 ml pure maple syrup
- 59.14 ml low sodium chicken broth, canned
- Heat a large skillet over medium-high heat.
- Dry the pork chops well and season with salt and pepper, to taste.
- Add the oil to the pan and heat
- Add chops and brown each side.
- Transfer to a plate and keep warm.
- Pour off the excess oil from the pan.
- Add the vinegar, and return the pan to the heat and use a wooden spoon to scrape up any brown bits that cling to the pan.
- Stir in the mustard, maple syrup, and chicken broth, along with any juices from the pork chops.
- Cook over high heat until the mixture is syrupy, about 5 minutes.
- Spoon over pork chops or serve on the side.
This has become a family favorite. Thanks for sharing this recipe.
What a fantastic tasting sauce this makes, it's absolutely divine. I loved how it wasn't all runny but was thick & unctuous, it tasted fabulous with the pork & also the potato side dish I made. Like a lot of the tastiest things the sauce doesn't like the most glamourous, but who cares! Thanks for posting, made for ZWT4.
We all loved this - even the KIDS! I put it on the side for my family to make sure we all liked it before coating the pork chops with it. What a hit! The only thing I would recommend is to use med heat and only cook it for 2 - 3 minutes instead of 5. On the side in it's own, cold bowl it looked very dark, thick, and got rather stiff pretty quickly. The kids were hesitant to try it because of it's appearance. However, it was beautiful on the pork chop. Once DH tasted it and saw how it looked on my pork chop he smothered his as well. The hot pork chop made the glaze melt a bit and reduced the stiffness. This is a keeper!