MAPLE ROSEMARY GLAZED PORK CHOPS – serves 2
2 bone-in pork chops
1-2 sprigs rosemary, stems removed and chopped fine
2 large green onions, sliced thin
1/2 pound fingerling potatoes, cut into bite sized pieces
1 GALA apple, peeled, cored and diced small
FRESH ground salt and pepper, to taste
1 tablespoon butter
1 tablespoon champagne vinegar
2 tablespoons PURE maple syrup
1 tablespoon chicken bouillon
1 tablespoon butter
- Pat pork chops dry.
- Generously season chops to taste with salt and pepper.
- Melt butter in skillet over medium high heat.
- Add potatoes, sauteing several minutes until starting to soften and turn golden.
- Add scallion, sautéing slightly.
- Add chops and cook until browned and cooked through, 2-3 minutes per side.
- Remove from pan and keep warm.
- Reduce heat to medium.
- Stir in rosemary, 1 tablespoon of the vinegar, maple syrup and bouillon, stirring to blend well. Let simmer until thickened, 1-2 minutes.
- Add butter, blending well.
- Taste and adjust seasoning.
- Add apple pieces and cook a minute or two until beginning to soften.
- Return chops to pan, turning to coat well.
- Remove from heat and plate.
- Garnish with scallion greens.
- Serve.