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Be careful not to over reduce the glaze in step 3. If the glaze thickens to the correct consistency before the chops reach 140 degrees, add a few tablespoons of water to the pan. Cook’s Country prefers fresh thyme (and so do I !), but dried can be substituted.
4 boneless center-cut or loin chops, ¾ inch to 1 inch thick
Salt and pepper
½ cup maple syrup
2 tsp. Dijon mustard
¼ cup apple cider vinegar
1 tsp. minced fresh thyme
1 Tbsp. vegetable oil
1. PREP CHOPS: Trim chops and slash through fat and silver skin, making 2 cuts about 2 inches apart on sides of each chop. Pat chops dry with paper towels and season with salt and pepper. Combine maple syrup, mustard, vinegar and thyme in a bowl.
2. COOK CHOPS: Heat oil in large skillet over medium-high heat until just smoking. Add pork to skillet and cook until well browned, about 5 minutes. Turn chops and add glaze mixture. Turn heat down to medium-low and cook until internal temperature registers 140 degrees, 5 to 8 minutes. Remove chops to plate and tent with foil.
3. REDUCE GLAZE: Return any accumulated juices to skillet and simmer glaze over medium heat until thick and syrupy. Pour reduced glaze over chops and serve.
VARIATIONS:
ORANGE-CHIPOTLE-GLAZED PORK CHOPS: Prepare Skillet Glazed Pork Chops, replacing maple syrup, mustard, vinegar and thyme with 2/3 cup orange juice, 1 tsp. lime juice, 1 tsp. minced canned chipotle chiles and 1-1/2 Tbsp. sugar. When glaze has reduced and is thick and syrupy, add ½ tsp. grated lime zest.
PINEAPPLE-SOY-GLAZED PORK CHOPS: Prepare Skillet Glazed Pork Chops, replacing maple syrup, mustard, vinegar, and thyme with 2/3 cup pineapple juice, 1 Tbsp. soy sauce, ¼ cup rice vinegar, 1 tsp. grated fresh ginger and 2 Tbsp. brown sugar. When glaze has reduced and is thick and syrupy, add ½ tsp. sesame oil.
4 boneless center-cut or loin chops, ¾ inch to 1 inch thick
Salt and pepper
½ cup maple syrup
2 tsp. Dijon mustard
¼ cup apple cider vinegar
1 tsp. minced fresh thyme
1 Tbsp. vegetable oil
1. PREP CHOPS: Trim chops and slash through fat and silver skin, making 2 cuts about 2 inches apart on sides of each chop. Pat chops dry with paper towels and season with salt and pepper. Combine maple syrup, mustard, vinegar and thyme in a bowl.
2. COOK CHOPS: Heat oil in large skillet over medium-high heat until just smoking. Add pork to skillet and cook until well browned, about 5 minutes. Turn chops and add glaze mixture. Turn heat down to medium-low and cook until internal temperature registers 140 degrees, 5 to 8 minutes. Remove chops to plate and tent with foil.
3. REDUCE GLAZE: Return any accumulated juices to skillet and simmer glaze over medium heat until thick and syrupy. Pour reduced glaze over chops and serve.
VARIATIONS:
ORANGE-CHIPOTLE-GLAZED PORK CHOPS: Prepare Skillet Glazed Pork Chops, replacing maple syrup, mustard, vinegar and thyme with 2/3 cup orange juice, 1 tsp. lime juice, 1 tsp. minced canned chipotle chiles and 1-1/2 Tbsp. sugar. When glaze has reduced and is thick and syrupy, add ½ tsp. grated lime zest.
PINEAPPLE-SOY-GLAZED PORK CHOPS: Prepare Skillet Glazed Pork Chops, replacing maple syrup, mustard, vinegar, and thyme with 2/3 cup pineapple juice, 1 Tbsp. soy sauce, ¼ cup rice vinegar, 1 tsp. grated fresh ginger and 2 Tbsp. brown sugar. When glaze has reduced and is thick and syrupy, add ½ tsp. sesame oil.