Maple Glazed Pork Chop Recipe

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The maple glaze in this recipe is an excellent accent to the pork - a meat that loves to be paired with sweet. The dish reminds me of my New England days, but is far beyond a regional specialty. I like to brine the chops before cooking and sear them off to get nice crusty outside an a just cooked through center.

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  1. Brine the pork for 6 - 8 hours
  2. Season with salt and pepper
  3. Sear both sides of the pork chop and transfer to a 400 degree oven until just cooked through
  4. Set aside to rest
  5. In the pan you cooked the pork in, add 2 - 3 tablespoons of sherry vinegar to deglaze the pan
  6. Add about a quarter cup of maple syrup
  7. Add a tablespoon of mustard
  8. Stir to combine; then add 1/2 a cup of stock
  9. Let it all reduce by about 1/2
  10. Add 2 torn up sage leaves and the butter; turn off the heat
  11. Stir to incorporate the butter, and serve over the pork chops
  12. If you'd like to read more about the techniques I've used here, and others, visit


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