Food Network publishes Paula Deen’s maple-glazed pork chops recipe on its website, FoodNetwork.com. The recipe incorporates balsamic vinegar and maple syrup to create a glaze and calls for a garnish of toasted pecans. It serves six people.
To prepare maple-glazed pork chops, combine 4 teaspoons ancho chili powder and 1 teaspoon kosher salt in a small bowl. Sprinkle the mixture over both sides of 6 10-ounce, center-cut, 1-inch-thick bone-in pork chops.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is ready, add the pork chops to the skillet and cook them for about two minutes on each side until they are brown. Turn the heat down to medium and continue to cook the pork chops for about four to six minutes or until they reach the desired heat.
Over medium-high heat, add 3 tablespoons balsamic vinegar to a small skillet and cook the vinegar until it reduces by half. Stir in 1/2 cup of butter maple syrup and chicken stock. Cook for about five minutes over medium heat until the mixture is syrupy and thick. Transfer the pork chops to a serving platter and serve with the maple syrup mixture. Use toasted, chopped pecans for garnishing the dish if desired.