A while back, I pan-fried some pork tenderloin medallions. I had planned on making a quick wine pan sauce, but realized a little too late that I had no wine. I decided to make a sauce with balsamic vinegar and loved how the reduced vinegar tasted with the pork. Not to mention, it was incredibly easy.
So, not too long ago, when I found myself with limited ingredients and pork chops thawing in the fridge, my mind went back to that on-the-fly recipe. This time I decided to add a little sweetness from maple syrup, and used herbs de Provence on the pork chops because I knew the flavors would play well with both the balsamic vinegar and the maple syrup.
This meal is ridiculously easy, fairly healthy if you are using lean chops, and is a perfect weeknight meal since it takes no time to prepare.
Pork Chops with Balsamic-Maple Glaze
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2 pork chops (I used boneless America’s cut, but use whatever)
2 tsp. herbs de Provence
salt and pepper
2 tsp. olive oil
1/4 cup balsamic vinegar
1 Tbsp. pure maple syrup
Pat the pork chops dry and then rub each chop with 1 tsp. of herbs de Provence. Sprinkle both sides with salt and pepper. Heat a heavy-bottomed skillet over medium heat and add the oil. Once hot, add the pork chops and cook until a little underdone (about 2-3 minutes per side, will vary depending on thickness, etc.). Remove pork chops from the pan.
Increase the heat to medium-high and add the balsamic vinegar. Deglaze the pan, scraping up all the browned bits, and reduce the vinegar by about half. Stir in the maple syrup. Add the pork chops back into the skillet and continue cooking until done, about a minute per side. Most of the glaze should be soaked up by the chops. Drizzle the chops with any additional glaze.
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