| Prep |
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- Skillet med-high.
- Plate with foil tent for chops.
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| Prep chops |
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- Trim and slash through fat and silver skin, 2 cuts 2 inches apart on each side.
- Pat dry with paper towels.
- Season.
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4 |
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pork chops, boneless center-cut or loin, 3/4 to 1 inch thick |
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salt |
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pepper |
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| Mix glaze |
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Mix in bowl.
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1/2 |
c |
maple syrup |
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1/4 |
c |
cider vinegar |
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1 |
t |
fresh thyme, minced |
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2 |
t |
Dijon mustard |
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| Cook through |
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- Brown chops over med-high heat, ~5 min.
- Turn chops, add glaze mixture
- Reduce to med-low and cook to 140°, 5-8 min.
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| Reduce Glaze |
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- Remove chops to plate and tent with foil.
- Simmer glaze med heat until thick and syrupy. (Small bubbles and spatula should just make a trail.)
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