© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Nick Kindelsperger, Serious Eats
2 bone-in, thick cut pork chops, about 1 inch thick
1 tablespoon olive oil
¾ teaspoon whole black peppercorns, crushed
1 teaspoon kosher salt
1 medium shallot, minced
1 tablespoon fresh thyme leaves
2 ½ tablespoons cider vinegar
¼ cup maple syrup, Grade B or Dark Amber
Preheat your oven to 350°F. Meanwhile, season the pork chops well with ¾ teaspoon of the salt. Pour the oil into large ovenproof skillet set over medium-high heat. Add the chops. Cook the chops for four or five minutes on each side, until they are well browned.
Flip the chops, and then carefully transfer the skillet to the oven. Cook them until their temperature reaches 145°F, about 2 to 4 minutes. Check with a instant read thermometer. Set the chops aside and cover with foil.
Place the skillet back on a burner and turn the heat to medium-high. Add the shallot, thyme, and the rest of the salt. Cook until the shallot is beginning to brown, about 2 minutes.
Pour in the vinegar, and scrap the bottom of the pan with a wooden spoon to dislodge any browned bits. Reduce heat to a simmer, and let reduce for 2 minutes. Then add the maple syrup and the crushed black pepper. Return to a simmer and cook for 8 minutes.
Serve the sauce over the chops.