· 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
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.
These pork chops are to die for! Super delicious and goes with almost anything as sides. A great note about this dish is that if you cannot eat regular maple syrup you can use sugar free maple syrup instead. If you do, be sure to keep an eye on the sauce because it will burn much faster than regular maple syrup. I did not use the garnish but I am sure it would be good if you like nuts. For sides with these pork chops I made roasted asparagus and roasted potatoes.
3 small red potatoes per person
salt and pepper
Preheat oven to 400 degrees F. Cut potatoes in halves or quarters. Toss all ingredients together. Lay out on baking sheet and roast in oven for about 30 minutes or until browned.