skillet glazed pork chops

monday is one of those days i've been dreading. one of those days that when you schedule it, it sounds crazy, but it's so far off in the future that by the time the day actually arrives, it can't possibly be as bad as you think it is. and the worst part: it's my own fault for scheduling it the way i did. so while everyone else is sitting at home, relaxing or sleeping off their monday in bed, i'll be giving a workshop and driving 4 hours home. and while i'm excited for the workshop - and am not completely dreading the four hour drive - i'm pretty bummed i'll miss tucking baby winn into bed. it's funny how much a baby changes every little thing.



skillet glazed pork chops
adapted from cook's illustrated cooking for two 2011
25 minutes, serves 2

2 one inch thick boneless pork chops
3 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 1/2 teaspoons dijon mustard
pinch dried thyme

1. combine the maple syrup, vinegar, mustard, and thyme in a small bowl and set aside.
2. coat the bottom of a skillet with vegetable oil and place over medium heat. cook pork on one side, about five minutes, flip and cook an additional eight minutes, or until the internal temperature is at least 145F. transfer the pork to a plate and tent with foil to keep warm.
3. add the maple syrup mixture to the pan, whisk to combine any browned bits in the pan, and simmer until thick and syrupy, about two minutes. return the pork to the pan and coat in the sauce. serve.