Pork Chops with Balsamic-Maple Glaze

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When I menu plan, I try to include a variety of protein sources. I think it's really easy to get stuck in the "boneless/skinless chicken breasts" routine, which gets old. Pork is a great alternative to chicken. Like chicken, pork can take on a variety of flavors really well and cooks fast. Plus, it's relatively low calorie if you trim it down well. We don't eat nearly enough pork in our house - despite my deep, deep love for bacon - which I'm trying to change. While in search for easy pork recipes that didn't require an entire tenderloin, I came across this one!

This particular recipe cooks up fast and uses items that you probably already have on hand. It's delicious and easy to pair with a variety of side dishes and veggies - definitely a great weeknight meal!

Pork Chops with Balsamic-Maple Glaze
4 pork chops (I always use boneless)
4 tsp. herbs de Provence
salt and pepper
4 tsp. olive oil
1/2 cup balsamic vinegar
2 Tbsp. pure maple syrup

Pat the pork chops dry and then rub each chop with 1 tsp. of herbs de Provence. Sprinkle both sides with salt and pepper. Heat a heavy-bottomed skillet over medium heat and add the oil. Once hot, add the pork chops and cook until a little underdone (about 2-3 minutes per side, will vary depending on thickness, etc.). Remove pork chops from the pan.

Increase the heat to medium-high and add the balsamic vinegar. Deglaze the pan, scraping up all the browned bits, and reduce the vinegar by about half. Stir in the maple syrup. Add the pork chops back into the skillet and continue cooking until done, about a minute per side. Most of the glaze should be soaked up by the chops. Drizzle the chops with any additional glaze.

Source: Elly Says Opa