6 boneless top loin pork chops, 1 1/4–inch-thick (“America’s Cut”)
4 tablespoons olive oil
1/4 cup Chinese five spice powder
2 tablespoons sea salt
1 tablespoon black pepper, freshly ground

Glaze:

1/2 stick unsalted butter
1 cup maple syrup, preferably Grade B
2 tablespoons cider vinegar

To prepare the pork chops: Brush pork chops with the oil and season with salt and pepper. Sprinkle the five-spice powder evenly over pork chops. Place on a plate and refrigerate for at least 2 hours or overnight. Let stand at room temperature for 20 minutes before searing.

To prepare the glaze: Melt butter in medium saucepan over medium heat. Add maple syrup and vinegar and bring to a boil. Cook, stirring often, until slightly reduced, about 2 minutes. Set aside.

Preheat your oven to 350°F.

Add a little cooking oil to pan and heat over medium–high heat. When the oil begins to shimmer, sear the pork chops until brown, about 3 to 5 minutes each side. Place the pan in the oven and cook until an instant-read thermometer inserted horizontally into the center of a chop reads 145ºF, about 10 to 12 minutes. During the last 3 minutes, reheat the maple sauce and brush both sides of the chops until well glazed.

Remove from pan from the oven and let stand for 3 minutes.

Makes 6 servings

Submitted by: National Pork Board