Maple Balsamic Glazed Pork Chops with Sautéed Broccoli

Here it is…. .the FIRST recipe!

I’m so excited. This whole “blog” thing has me constantly thinking about what to cook so I can post it for you all. Of course, Matt ( the husband) totally tries to use it to his advantage.

He likes to say, “ You should DEFINITELY cook that...it’d be great for the blog”. (Of course, this is usually referring to some recipe he really wants to have. Using the blog to his advantage—so manipulative.)

Anyways, I thought I’d start off with what I made for dinner tonight. It was quick, simple and delicious. I’ve seen several recipes on the web for this type of pork chop, but I changed the recipes and did it my own way.

Served it with a simple side of sautéed broccoli. It was delicious! The roommates loved it. This is definitely a keeper.

 

Maple Balsamic Glazed Pork Chops

4 boneless center cut pork chops

2 tbsp olive oil

½ cup balsamic vinegar

3 tbsp maple syrup (Try and use the real kind….Not that Aunt Jemima stuff ;) )

2 tsp dijon mustard

½ tsp rosemary, dried

½ tsp thyme, dried

½ tsp fennel seeds, dried (If you don’t have these, you can use oregano)

1 garlic clove, minced (make sure it’s a decent sized one, if its tiny..use two)

Salt

Pepper

1. Pat pork chops dry with paper towels.

2. Mix rosemary, thyme, fennel together. Evenly pat on the spices to both sides of each pork chop. Sprinkle each side with salt and pepper to liking.

3. Heat up 2 tbsp olive oil in pan over med-high heat. (Enough oil to coat entire pan when it spreads)

4. Add pork chops to pan. Let them cook on the first side for 4 minutes. Then flip them and cook them on the other side for about 3-4 minutes. They should be turning golden on the outside, but not fully cooked. Remove pork chops from pan and place on plate. We will come back to them…

5.  Add garlic to pan. Cook for approx 30 seconds.

6. Add balsamic vinegar to pan. This is called deglazing. You will need to scrape up the brown bits from the pork on the pan so it can be incorporated into the sauce.

7. Stir in maple syrup and Dijon mustard.

8. Mixture will start to bubble and thicken. Cook until it has reduced to about ½.

9. Place pork chops back in pan and cook for 5 more minutes. The sauce will continue to bubble and thicken. Spoon some over the sauce over the tops of the pork chops as they cook.

10. Check the meat to see that it’s done after 5 minutes (You can also use one of those handy meat thermometers).

Sautéed Broccoli with Toasted Almonds

1 and a half broccoli heads trimmed and sliced into small florets. Slice the stalk into small strips.

1 tbsp olive oil

¼ cup sliced almonds (make this a generous ¼ cup)

1 tbsp butter

1 garlic clove, minced

salt

pepper

1. Melt 1 tbsp butter in a nonstick pan over med-high heat.

2. Add sliced almonds and toss to coat. Cook until almonds are toasted on both sides. (Will take a few minutes. Watch carefully so they don't burn). Remove from pan.

3. Heat olive oil in pan over med-high heat.

4. Add garlic and cook for about 30 seconds (Don’t let the garlic burn)

5. Add broccoli and stir so it’s coated with the oil.

6. Season with Salt and Pepper to taste

7. Cook for about 4 minutes (WATCH it CLOSELY. Don’t let the broccoli burn). Will be able to tell it’s done when it turns a bright green and is still slightly crunchy.

8. Remove from pan and toss in bowl with toasted almonds.

For a little extra, you can sprinkle Parmesan cheese on top. I left mine plain, though.