Maple-glazed pork chops

  • 4 tsps ancho chilli powder
  • 1 tsp sea salt
  • 6 (290 g) center cut bone-in pork chops, about 2 cm thick
  • 2 tbsps olive oil, divided
  • 3 tbsps balsamic vinegar
  • 115 g butter maple syrup
  • 115 ml chicken stock
  • Pecans, toasted and chopped, optional garnish

1) In a small bowl, combine the chili powder and salt and sprinkle evenly over both sides of the pork chops.

2) 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.

3) 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.

4) Transfer to a serving platter and serve with the maple syrup. Garnish with toasted pecans, if desired.

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