Maple Glazed Baked Pork Chops

Cooking pork chops successfully requires a delicate balance of a quick, high-heat sear and a low-heat finish in the oven. The even circulation of heat through convection is ideal for a low-heat finish, preventing moisture loss and ensuring great flavor and texture.

In this recipe, the pork chops are marinated overnight (or for a few hours) in a marinade of maple syrup and smoked paprika, adding great depth of flavor and a glossy finish. Marinating the chops in a vacuum-sealed bag or container also really helps intensify the flavor. Thicker-cut pork chops work well for this recipe; however, if using thinner chops, reduce the oven time to prevent overcooking.

If you are only cooking 2 - 3 chops, you can sear them in an oven-safe pan and transfer the pan to the oven to finish cooking. If you are cooking a greater quantity or don’t have a suitable pan, then sear the chops and transfer them to a rimmed baking pan.

Some mashed or roasted yams and sauteed greens pair well with these chops for an easy, delicious meal.

INGREDIENTS

2 bone-in pork loin chops

1 tbsp spicy smoked paprika (or mild if you prefer)

3 tbsp maple syrup

2 tbsp olive oil

1 tbsp butter

PREPARATION

Create a marinade with smoked paprika, maple syrup, and 1 tablespoon of olive oil, and marinate the chops overnight or for a few hours.

Preheat the oven to 325°F (163C) in Convection Bake mode.

Heat an oven-safe skillet over moderate heat for a few minutes. Increase the heat to medium-high, then add the remaining oil and butter. Once the butter is foaming, add the chops to the pan.

Sear the chops on both sides, then stand them on their side to sear the edge.

Transfer the pan to the oven and cook for 10-12 minutes, or 5 minutes if the chops are on the thin side.

When the timer elapses, remove the pan from the oven and immediately remove the chops so they don’t continue cooking.  Spoon the pan juices over the chops before serving.

Serves 2

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