Pork Chops with a Maple Sauce
Servings 4
Equipment
- Large Braising Dutch oven
Ingredients
- 2 tbsp olive oil divided
- ½ yellow onion sliced
- 3 pork chops 1/2 inch thick
- Sea salt and freshly cracked pepper to taste
- 1 tbsp butter
- ½ cup yellow onion diced
- ½ tsp chili powder
- 1 tbsp apple cider vinegar
- ¼ cup of maple syrup
- ¼ cup of water
- 1 tbsp Worcestershire sauce
Instructions
- Make the caramelized onions by placing the 1 tablespoon of oil into a large ovenproof braising Dutch oven over medium heat. Add the sliced onions and cook, stirring often, for 25-30 minutes, or until caramelized and golden brown. Season with sea salt, to taste. Side Note: If the skillet gets dry, add a tablespoon of water or two.
- Remove from the Dutch oven and set aside.
- Preheat the oven to 400 degrees.
- Sear the pork by heating the same braising Dutch oven with the remaining tablespoon of oil over medium heat. Add the seasoned pork chops to the HOT pan. Cook for 3-4 minutes or until golden brown then flip; cook for 1-2 minutes then remove from the Dutch oven to a plate. Sear the fat cap of each chop for a few minutes, if desired. Cover with a foil tent.
- Make the sauce by adding the butter to the same braising Dutch oven. Add the onions and cook, stirring occasionally, for 5-6 minutes or until tender and golden brown; add the chili powder, and cook stirring constantly for 1 minute.
- Add the vinegar, maple syrup, water, Worcestershire sauce, sea salt, and freshly cracked pepper to taste.
- Stir well then place the pork chops back into the braising Dutch oven uncovered and place into the oven.
- Bake the pork for 5-7 minutes or until the pork is cooked through. Remove from the oven.
- Place the pork on a serving plate with a foil tent and let the meat rest for 5 minutes.
- Serve the pork by drizzling the sauce over the pork chops and serve with the caramelized onions on the side. Enjoy.