Vermont Maple Syrup Pork Chops

• 4 pork chops

• 2 tablespoons butter or extra virgin olive oil

• 1/4 cup minced onion, plus 1 medium onion sliced (sliced onion now not mandatory)

• 1 tablespoon apple cider or white vinegar

• 1 teaspoon chili powder

• 1/2 teaspoon pepper

• 1/4 cup maple syrup

• 1/4 cup water

• 1 to 2 tablespoons Worcestershire sauce

• Salt, to taste

• About 1 tablespoon flour to thicken the gravy

1. Brown the pork chops:

   Preheat the oven to 400°F. Sprinkle every aspect of the pork chops with a piece salt. Heat the butter or oil in a mountainous sauté pan on medium high warmth. Pat dry the chops with paper towels and plan in sauté pan. Cook dinner (with out moving) ample to brown neatly, then flip over and brown the opposite aspect.

   Do away with the chops from the pan and plan into a high-sided baking dish or roasting pan. (If your pork chops are very thin and have confidence cooked through at this level, skip the oven step and tent them loosely with aluminum foil whereas making the sauce.)

2. Produce the sauce:

   Add the minced onion to the sauté pan wherein you browned the pork, and sauté for 2-3 minutes, until the onion begins to brown. Add the vinegar, chili powder, pepper, maple syrup, water, and Worcestershire sauce to the pan and produce to a boil.

3. Bake:

   Pour the sauce over the pork chops within the baking dish. Lower the warmth to 350°F and bake uncovered for 10-Quarter-hour for thick (1-lunge thick) chops, 5-10 minutes for skinny (1/2-lunge thick) chops, or until the internal temperature of the pork reaches 145°F.

4. Brown sliced onions (now not mandatory):

   In the identical sauté pan that you just old to provide the sauce, add a piece oil and warmth to medium high. Cook dinner the sliced onions within the pan, allowing the onions to comprehend up any sauce final within the pan. Cook dinner until evenly browned, whereas the pork chops are baking.

5. Thicken gravy with flour:

   Space the pork chops on a serving platter and loosely tent with foil. Pour the sauce into the saucepan you seared the chops in and move in 1 tablespoon flour to thicken the gravy. Salt to taste, and back the gravy over the chops and (now not mandatory) onions.

Vitamin files is calculated the utilization of an ingredient database and must be regarded as an estimate. In cases where just a few ingredient alternatives are given, the first listed is calculated for vitamin. Garnishes and now not mandatory substances are now not integrated.