Maple Glazed Pork Chops
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | ~10 min |
| Source | Days of Jay |
| Yield / serves | 4 servings |
| Rating | Delicious |
Ingredients
- 1 Tbsp neutral oil
- 1 Tbsp butter
Brine:
- 2 Tbsp salt
- 1 tsp sugar
- 2 cloves garlic
- 1 tsp peppercorns
- 4 pork chops, bone-in, 2-5cm thick ca. 200g ea.
Glaze:
- 5 Tbsp maple syrup or honey
- 3 1/2 Tbsp balsamic vinegar
- 1 Tbsp soy sauce
- 2 cloves garlic, crushed
- 1 tsp dried thyme
- 1/2 tsp salt
- freshly ground black pepper
Preparation
To make the brine mix the sugar and salt with 100ml of boiling water until dissolved. Pour into a large glass or ceramic dish with 400ml of cold water. Add the garlic and peppercorns. Lay the pork chops in the dish ensuring they are completely covered with water and refrigerate for ½-12 hours.
To make the glaze combine all ingredients in a small saucepan. Bring to the boil, then allow to simmer for 2 minutes. Remove from the heat and set aside.
Remove the pork chops from the fridge (at least 15 minutes before cooking if they have been more than ½ an hour in the fridge), discard the brine and pat the chops dry with a paper towel. Heat the butter and oil over medium-low heat in a large frying pan until the butter is bubbling. Lay the pork chops in the pan, spoon over half of the glaze and cook for 4 minutes without turning.
Turn the pork chops over, pour over all the remaining glaze and cook for a further 4 minutes. When the chops are cooked, turn to coat in the sauce, then remove from the heat and allow to rest, loosely covered for 5 minutes.
NOTE: Keep a very close eye on the pork chops, and pull them right away as soon as they are done.
