Being still obsessed with winter squash, I was craving some sweet roasted acorn squash. While I totally can, and have in the past, eaten one of these as is for dinner, I figured Josh might appreciate some protein. I had him grab some bone-in pork chops on his way home (local, organic pork? yes please!), and I cooked those beauties up pretty quickly when he got home.
Note: While the USDA says to cook pork to 160 degrees, we’ve found that taking it off at about 145 degrees and letting it rest for a few minutes results in delicious, juicy pork. No resemblence to shoe leather here. Most of our favorite chefs do this as well, so we’re in good company.
These were super tasty, and awesome with the squash.
Original recipe found here
Maple Balsamic Glazed Pork Chops
- 2 Pork Chops, Patted Dry With A Paper Towel
- 1 Tablespoon Olive Oil
- 2 Tablespoons Balsamic Vinegar
- 2 teaspoons Dijon Mustard
- ¼ cups Maple Syrup
- ¼ cups Chicken Broth
- Salt And Pepper
Salt and pepper dry pork chops. Add olive oil to a large skillet over medium high heat. Place pork chops in the pan till lightly browned, about 5 minutes on first side. Turn over, cook till browned and cooked through, about 5-6 more minutes. At this point I used our meat thermometer and made sure the center of both chops was at 145 degrees. Remove chops to a platter and add balsamic vinegar, scraping the bottom of the pan to loosen any browned bits. Add dijon mustard, maple syrup, chicken broth, and any juices that have run off the pork chops onto the plate. Continue cooking, stirring constantly, about 5 minutes till thickened. Add pork chops back to the pan, turning to coat in the sauce.