Maple Balsamic Pork Chops

Pan-seared pork chops are finished in a glossy maple balsamic glaze with garlic and rosemary for an easy, savory-sweet fall dinner ready in about 25 minutes.

Prep: 10 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 4 pork chops 1 inch thick, boneless
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil
• 3 garlic cloves
• 0.333 cup pure maple syrup
• 0.25 cup balsamic vinegar
• 2 sprigs fresh rosemary
• 1 tablespoon unsalted butter

Cooking instructions

1. Pat the pork chops dry. Season both sides with the salt and pepper. Let them stand at room temperature while the skillet heats. (about 5 min)
2. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook until deeply browned, about 3 to 4 minutes per side. Transfer them to a plate; they do not need to be fully cooked yet. (about 8 min) — Medium-high heat
3. Reduce the heat to medium. Add the smashed garlic cloves and rosemary sprigs to the skillet and cook for 30 seconds, stirring so the garlic does not burn. (about 0.5 min) — Medium heat
4. Pour in the maple syrup and balsamic vinegar. Simmer for 2 minutes, scraping up the browned bits, until the glaze slightly thickens. (about 2 min) — Medium heat
5. Return the pork chops and any accumulated juices to the skillet. Turn them in the glaze and cook until the thickest part reaches 145°F on an instant-read thermometer, about 2 to 3 minutes more. Remove the skillet from the heat, add the butter, and swirl until glossy. (about 3 min) — Medium heat
6. Rest the pork chops for 3 minutes, then spoon the maple balsamic glaze over them and serve. (about 3 min)