Ingredients
- 4 teaspoons ancho chili powder
- 1 teaspoon kosher salt
- 6 (10-ounce) center cut bone-in pork chops, about 1-inch thick
- 2 tablespoons olive oil, divided
- 3 tablespoons balsamic vinegar
- 1/2 cup butter maple syrup
- 1/2 cup chicken stock
- Pecans, toasted and chopped, optional garnish
Directions
In a small bowl, combine the chili powder and salt and sprinkle evenly over both sides of the pork chops.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork chops and cook until browned, about 2 minutes per side. Reduce the heat to medium, and cook until desired doneness, about for 4 to 6 minutes.
In a small skillet, over medium-high heat, add the balsamic vinegar and cook until reduced by half. Stir in the maple syrup and chicken stock. Cook over medium heat until thick and syrupy, about 5 minutes.
Transfer to a serving platter and serve with the maple syrup. Garnish with toasted pecans, if desired.
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By werica530
Orlando, FL
on April 16, 2013
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LOVE LOVE LOVE Thank you for sharing this wonderful recipe.
By ems_228
Tucson, AZ
on February 07, 2013
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Loved em'!
By Memore
on January 08, 2013
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Huge hit! I used Saratoga Pork Chops, regular chili powder and REAL maple syrup( I nuked 1/2 cup real maple syrup with 1/2 stick butter slowly to make the maple butter
Sauteed my seasoned chops in cast ironskillet for 2 minutes per side,then put immediately into preheated 400 degree oven for 8 minutes on Armetale platter. Meanwhile, used the cast iron skillet to reduce vinegar, etc. Fork tender, which is something I never have had with porkchops! MEN love this!! Served with Cornbread, blackbeans and rice, spinach salad with strawberries and goat cheese. One problem, never any leftovers!!
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