Maple Black Pepper Pork Chops (my favourite!)

Maple Black Pepper Pork Chops

Ingredients

4-6tbsp olive oil

4 pork chops

2 red onions, finely chopped

2tbsp chopped thyme leaves

100ml cider vinegar

150ml maple syrup

Method

1)      Pour 4 tbsp olive oil into a large frying pan (preferably not a non-stick pan as it won’t catch the browned pieces of pork, which are essential for this sauce) over a medium heat. Season the pork chops all over with 2tsp salt and, when the oil is hot, add these to the pan.

2)      Cook for 3-5 minutes on each side, depending on how thick the are; they should be nicely browned on each side and cooked all the way through. Transfer from the pan onto a warmed plate, then cover with foil and place somewhere warm.

3)      If there isn’t much oil left in the pan, add an extra tbsp, then tip in the onions and thyme leaves. Season with more salt, then stir-fry for about 3 mins or until the onions have softened but not browned. Pour in the vinegar, using a wooden spoon to scrape off and stir in the browned bits from the bottom of the pan. Bring to a simmer and cook for a further 2 mins, then stir in the maple syrup and 1tsp pepper.

4)      Bring to a simmer once again and cook for 7-10 minutes or until the sauce has reduced to a sticky glaze. Taste for seasoning, then pour the sauce over the pork chops and serve with mashed potato and greens.

This recipe is from BBC Good Food Magazine, November 2011