Ingredients
The following ingredients have 5 Servings
- 1/4 cup chicken broth
- 1/2 cup cane, sorghum or real maple syrup
- 2 tablespoons balsamic vinegar
- 1 teaspoon Cajun or Creole seasoning (like Slap Ya Mama) {affil link}, or to taste
- 1/2 tablespoon olive oil
- 4 to 6 1/2-inch bone-in center cut pork chops
- 1/2 teaspoon seasoning salt (like Lawrey's) {affil link}, or to taste
- 1/4 teaspoon freshly cracked black pepper
- 1 teaspoon chili powder, or to taste, divided
Instruction
- Combine glaze ingredients in a saucepan and bring mixture to a boil; reduce to just slightly over medium and cook until slightly thickened and reduced to about half, stirring regularly, about 20 minutes; set aside.
- Heat olive oil in a large, non-stick skillet over medium high heat.
- Season one side of chops with seasoning salt, black pepper and chili pepper.
- Place chops into skillet with seasoned side down, cooking in batches if necessary and seasoning the top.
- Sear, turn and brush with the balsamic syrup reduction.
- Continue cooking, brushing and turning until chops are cooked through. Total time will depend on the thickness of the chops.
- Pork chops cook fairly fast, so take care not to overcook them! Spoon remaining sauce over chops before serving.
