Prep Time: 10 min
Cook Time: 20 min
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.
My Recipe Box | Log in to view
Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!