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Maple Black Pepper Pork Chops

These were simply delicious and deliciously simple! Prep time is 5 minutes (a little onion dicing) and everything is done in one large skillet. It may sound like a lot of pepper is called for here, but the sweetness of the maple syrup offsets the pepperiness to perfection. We served these with roasted butternut squash and Brussels sprouts for a lovely midweek meal.

Maple Black Pepper Pork Chops

4-5 tbs. olive oil
4 pork chops, bone-in
2 red onions, finely chopped
2 tbs. chopped fresh thyme leaves
3½ fl. oz. cider vinegar
5 fl. oz. maple syrup

Pour 4 tbs. oil into a large skillet (preferably not a non-stick as it wouldn’t catch the browned bits of pork that are essential to the sauce) and heat over a medium heat. Season the pork chops all over with 2 tsp. salt and, when the oil is hot, add to the pan. Cook 3-5 minutes per side, depending on the thickness. They should be browned nicely and cooked through. Transfer to a plate and cover with foil.

If there isn’t enough oil left in the skillet, add more, then tip in the onions and thyme. Season and cook for 3 minutes, or until soft but not brown. Add the vinegar and, using a wooden spoon, stir and scrape up the bits from the bottom of the pan. Bring to a simmer and cook 2 minutes. Stir in the maple syrup and 1 tsp. ground pepper. Continue to simmer 7-10 minutes to until reduced to a sticky glaze. Check seasoning and pour over the pork chops to serve.

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