On Tap Oil & Vinegar Recipe Detail

Maple Balsamic Glazed Pork Chops with Thyme Poached Quince

with Maple Balsamic & Pumpkin Spice White Balsamic

Ingredients:

Pork Chops
• 8 boneless pork chops, 1/2" thick, trimmed
• 1/2 tsp kosher or sea salt
• 1/4 tsp fresh ground pepper
• 1 Tbsp Extra Virgin Olive Oil
• 3 Tbsp shallots, finely sliced
• 1/3 cup Maple Balsamic

Thyme Poached Quince
• 1 1/2 cups water
• 1 cup Pumpkin Spice White Balsamic
• 1 - 3" sprig fresh thyme
• 1 ripe quince (about 10 oz), peeled, quartered, cored, and cut into 1/2" pieces
  (apples can be substituted - reduce poaching time to 20 minutes)

Directions:

Thyme Poached Quince
Bring water and balsamic to simmer in 2-quart saucepan. Add quince and sprig of thyme. Simmer, gently stirring once or twice, until quince is tender, about 35 minutes. Discard thyme sprig, strain quince reserving liquid for pan sauce.

Pork Chops
Pat pork chops dry with paper towels. Sprinkle with sea salt and pepper. In nonstick 12" skillet, heat oil over med-high heat. Cook chops 4 minutes one side, turn over and cook 3 minutes other side. Transfer to platter and keep warm. Increase heat to high. Stir shallot into pan juices; cook 2 minutes. Stir in balsamic and cook an additional 2 minutes. Add strained poached quince to the pan and stir to combine. Adjust seasoning with sea salt and fresh ground pepper.

To serve, ladle pan sauce and quinces over pork chops.
Serves 4