This came out unreal good! Instead of using the pre cut chops, I bought a pork loin roast and cut my own, about 1.5" thick!
4 pork chops, bone-in or boneless
2 tablespoons olive oil
1 1/2 teaspoon whole black peppercorns, crushed in a mortar and pestle or a spice grinder
2 teaspoons coarse kosher salt
1 large shallot, minced
2 tablespoons chopped fresh thyme leaves
1/3 cup cider vinegar
1/2 cup pure maple syrup (I prefer Grade B or Dark Amber)
1. Preheat the oven to 350 degrees F.
2. Pat the pork chops dry and season them well with the 1 1/2 teaspoons kosher salt. Rub the salt into the surface of the meat.
3. Preheat an ovenproof skillet over medium-high heat. When it’s hot, add the 2 tablespoons of oil (it should shimmer.
4. Place the chops into the pan, presentation side down. Leave them to brown on this side for a few minutes. You can tell they’re ready to flip when the meat releases from the bottom of the pan when you gently lift up an edge.
5. Flip the chops over, insert a meat thermometer into the thickest part of one of the chops, and put the whole pan into the oven to finish cooking.
6. When the chops reach 145 degrees F, take the pan out of the oven and place the chops on a plate. Cover with foil and set aside.
7. Return the pan to the stove. You should have about 1-2 tablespoon of fat remaining in the pan; if there’s a lot more, pour it off before putting it back on the stove. Add the shallot, thyme, and another 1/2 teaspoon of kosher salt. Cook over medium-high heat until the shallot is softening and beginning to brown, about 2 minutes.
8. Add the vinegar and stir with a wooden spoon to loosen the bits of fond on the bottom of the pan. Simmer for another 1-2 minutes, then add the maple syrup and ground peppercorns.
9. Simmer the sauce for about 8-10 minutes, until it’s been reduced by about half, to a syrupy/glaze consistency. Taste and adjust seasoning as needed.
10. Spoon over the pork to serve.
Nice and thick!
Reducing the sauce
The sauce was sweet and peppery hot!!