Maple Glazed Pork Chops

I used bone-in-loin chops as the recipe suggested, but when I make this again, I will use boneless chops.  The glaze made it difficult to see where the meat and bones were.  Otherwise, this was very good, and added a different, yet sweet, taste to the pork chops.

4 Servings
Prep: 15 min. Bake: 25 min.

Ingredients:

1/2 cup all-purpose flour
Salt and pepper to taste
4 bone-in pork loin chops (1 inch thick)
2 tablespoons butter
1/4 cup cider vinegar
1/3 cup maple syrup
1 tablespoon cornstarch
3 tablespoons water
2/3 cup packed brown sugar

Directions:

In a large resealable plastic bag, combine flour, salt and pepper. Add pork chops and shake to coat.

In a skillet, brown chops on both sides in butter. Place in an ungreased 13-in. x 9-in. baking pan.

Bake, uncovered, at 450° for 20-25 minutes or until juices run clear.

Meanwhile, in a skillet, bring the vinegar to a boil. Reduce heat; add maple syrup. Cover and cook for 10 minutes. Combine cornstarch and water until smooth; add to the maple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Place chops on a broiler pan; sprinkle with brown sugar. Broil 4 in.
from the heat for 2-3 minutes or until sugar is melted. Drizzle with maple glaze.

Yield: 4 servings.

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