Maple glazed pork chops
This pork chop recipe is adapted from another one of Rachel Ray’s 30-minute meals. It is fairly quick to make and tasty as well. I didn’t measure anything, and as a result, I think that I put in a little too much lemon juice and not enough maple syrup. This made a very lemony sauce that didn’t thicken. The pork chops were also a little on the tougher side, so I might have been able to cook them for a few less minutes. I have kept the cooking time at the recommended times in the recipe, so feel free to adjust based on your stove. I served the pork chops with my favorite Swiss Chard dish.
Maple Glazed Pork Chops
Ingredients
2 boneless pork loin chops
Salt + pepper
2 tbsp olive oil
1/2 cup chicken stock
3 fresh thyme sprigs
1/8 cup maple syrup
Zest of 1/2 lemon
2 tbsp lemon juice
Preparation
Heavily salt and pepper the pork chops on both sides. Preheat a pan with the olive oil on medium-high heat and add the pork chops. Sear for 2 minutes on each side, then turn the heat down to medium and cook for another 5 minutes. Transfer the pork chops to plate and cover with foil. Add the chicken stock, thyme, maple syrup. lemon zest and juice to the hot pan. Bring up to a bubble and simmer until thickened (recipe says that this should take about 3-5 minutes, mine never thickened). Return the pork chops to the pan and glaze each side with the sauce. Place chops on plates and drizzle remaining glaze from the pan on top of the pork chops.