Balsamic Maple Pork
This balsamic and maple pork recipe brings out the flavors of fall and has a nice balance of acidity and sweetness. What I love about it is the simplicity of the glaze, making it ideal for a busy weekday. It can all be prepped ahead as well!
I make this recipe with pork chops, pork loin and pork roast, depending what looks good and on sale at the store. The technique is exactly the same but the amount of time it takes to roast will vary. For a thin pork chop it only need a few minutes in the oven. For a thick roast, it can be closer to half an hour.
Some great side dishes for balsamic maple pork are mashed potatoes, spinach salad or basmati rice.
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- 2 Pork chops (Substitute pork loin)
- 1/2 tsp Kosher salt
- 1 tsp Rosemary
- 1 tsp Thyme
- 1/2 tsp Sage
- 1/2 tsp Garlic powder
- 1 tbsp Butter
- 2 tbsb Balsamic vinegar
- 2 tbsb Maple syrup
- 1 tsp Water
- 1/4 tsp Black pepper
- 1 tbsp Olive oil
- Marinate the pork
In a ziplock bag, container or plate add the salt, pepper, herbs and olive oil. Add the pork the mix thoroughly to evenly distribute the herbs.
Place in the fridge for at least 30 minute or overnight for best results.
- Sear the pork
Bring a oven-safe skillet to medium-high heat. Add a splash of olive oil and the pork. Sear for 3 minutes or until well browned. Flip and let cook for another 2 minutes.
- Roast the pork
Add a tablespoon of butter to the skillet and place in the center of an oven on 415. Cooking time will vary based on thickness of the pork. For smaller chops it takes around 6 minutes and 30 minutes of a larger pork loin. The internal temperature should be 145 for a juicy pork.
Remove from the oven and set pork aside.
- Make the glaze
Carefully wipe out most of the grease. Mix together the maple syrup, balsamic and splash of water. Add to the skillet and bring to medium-high heat. Continue cooking until the sauce thickens. For an extra thick glaze add teaspoon of brown sugar.
The skillet will be hot. It is good practice to keep a kitchen towel or pot holder over the handle to avoid burning yourself. - Glaze the pork
Add the pork and any accumulated juices to the pan. Toss in the glaze and serve.