Ingredients:
2 lbs boneless pork chops
1/2 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
2 tsp olive oil
Sauce:
1/3 cup Plew Farm maple syrup
1/4 cup apple cider vinegar
1 tbsp Dijon mustard (See Note 2)
1/2 tsp dried thyme
1/4 tsp red pepper flakes
Instructions:
Using a paring knife, make small cut along the fat side of the pork chop to reduce any curling when cooking.
In a small bowl whisk together the maple syrup, vinegar, mustard, thyme and red pepper flakes. Set aside.
Season both sides of pork with kosher salt, pepper and garlic powder.
In a large skillet over medium high heat, add the olive oil. Sear and brown the pork chops on one side for 3 minutes. Turn the chops over, lower heat to medium and cook for another 5 minutes or until internal temperature reads 145°F. Remove from pan, cover and allow to rest while making the sauce.
Add the sauce ingredients to the hot skillet, scraping up the browned bits on bottom of pan. Bring to a boil, lower heat and simmer for 3-5 minutes until syrupy. Add a tablespoon of butter and swirl in to incorporate (optional).
Pour any juices from the rested pork chops into the sauce and stir over low heat.
Add the cooked pork chops to the skillet and turn to coat until heated through, about a minute. Serve with sauce poured over each pork chop. Garnish with fresh thyme or parsley if you wish.