Serve with roasted potato wedges or smashed sweet potatoes.
- 24 ounces New York pork chops (top loin, 1-inch thick)
- 1 teaspoon coarse salt
- 4 slices bacon (preferably maple-flavored)
- 3 tablespoons maple syrup
- 1 teaspoon black pepper (freshly ground)
- 1 teaspoon canola oil
- 1/2 cup chicken broth (reduced-sodium)
- Preheat oven to 400 degrees Fahrenheit.
- Season pork with salt. Wrap bacon around the edges of the pork and secure with a wooden toothpick.
- Mix maple syrup and pepper in small bowl and set aside.
- Heat oil in ovenproof large skillet over medium-high heat. Stand chops bacon side down in skillet, leaning against the side of pan if needed. Using tongs, in sequence, turn and stand chops along bacon-wrapped edges to lightly brown bacon, about 3 1/2 minutes (allow about 45 seconds to brown each section). Place chops, wide flat side down, in skillet and cook until underside is lightly browned, about 1 minute. Turn chops over. Spread equal amount of maple mixture over top of each chop, letting excess run into skillet.
- Place skillet with chops in oven and bake for 10 minutes or until the internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time. Transfer each chop to a dinner plate and let stand while making sauce.
- Meanwhile, pour out fat from skillet, leaving browned bits in skillet. Heat skillet over high heat until hot. Add broth and bring to a boil, scraping up browned bits with wooden spoon, and boil until reduced by half, about 2 minutes. Top each chop with a spoonful of sauce and serve hot.
- Makes 4 servings
- Variations for glaze:
- BBQ Glaze: Mix together 4 tablespoons of your favorite barbecue sauce and 1/2 cup lager beer (or non-alcoholic beer), and substitute it for the maple-pepper mixture and the chicken broth. Makes 4 servings
- Honey-Mustard Glaze: Stir together 2 tablespoons whole-grain mustard and 2 tablespoons honey, and substitute it for the maple-pepper mixture. Makes 4 servings
- Peach-Bourbon Glaze: Mix together 3 tablespoons peach preserves (may be substituted by another fruit preserve such as apricot or cherry), 1 tablespoon bourbon whiskey, and 1 tablespoon melted unsalted butter, and substitute it for the maple-pepper mixture. When making the sauce, add 1 tablespoon bourbon whiskey to the skillet. Makes 4 servings
- Serving Suggestions
- Serve with roasted potato wedges or smashed sweet potatoes.