Maple Glazed Pork Chops
Maple Glazed Pork Chops - perfectly browned pork chops are smothered in a finger-licking-good maple glaze.
- 4 pork chops, bone in
- salt and pepper to taste
- 4 tablespoons olive oil (divided)
- 3 garlic cloves (minced)
- 1 teaspoon dried thyme
- ¼ cup maple syrup
- ¼ dry white wine
- ½ cup chicken broth
- Season both sides of the pork chops with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet, and cook the pork chops over high heat for about 5 minutes on each side, or until both sides are nicely browned.
- Remove the pork chops from the pan (place them on a large plate) and reduce the heat to medium. Add the remaining olive oil, minced garlic, and thyme to pan and cook for 1 minute, or until the garlic is golden. Add the rest of the ingredients (maple syrup, dry white wine, chicken broth) and give it a stir. Carefully place the pork chops back into the pan and continue to cook for about 15 minutes, or until the sauce has thickened to a nice glaze and the pork chops are fully cooked to an internal temperature of 160F.
- Remove from heat and serve hot, spooning the extra glaze from the pan over the pork chops.