Weekend Recipe: Glazed Pork Chops

If you've got pork chops and a handful of pantry staples, you can make these "America's Test Kitchen" pork chops. They're as simple as can be, and quick, too!

Glazed Pork Chops
Serves 4

4 boneless center-cut or loin chops, 3/4 to 1 inch thick
Salt and pepper
1/2 cup maple syrup
2 teaspoons Dijon mustard
1/4 cup cider vinegar
1 teaspoon minced fresh thyme
1 tablespoon vegetable oil

Trim chops and slash through fat and silver skin, making 2 cuts about 2 inches apart on sides of each chop. Pat chops dry with paper towels and season with salt and pepper. Combine maple syrup, mustard, vinegar, and thyme in bowl.

Heat oil in large skillet over medium-high heat until just smoking. Add pork to skillet and cook until well browned, about 5 minutes. Turn chops and add glaze mixture. Turn heat down to medium-low and cook until internal temperature registers 140 degrees, 5 to 8 minutes. Remove chops to plate and tent with foil.

Return any accumulated juices to skillet and simmer glaze over medium heat until thick and syrupy. Pour reduced glaze over chops. Serve.