Balsamic Maple Glazed Pork Chops

• 4 whole Center Cut Pork Chops, Patted Dry With A Paper Towel
• 1 Tablespoon Olive Oilolive-oil
• 2 Tablespoons Balsamic Vinegarbalsamic-vinegar
• 2 teaspoons Dijon Mustarddijon-mustard
• ¼ cups Maple Syrupmaple-syrup
• ¼ cups Chicken Brothchicken-broth
• Salt And Peppersalt-and-pepper

1. 01Salt and pepper dry pork chops. Add olive oil to a large skillet over medium high heat. Place pork chops in the pan till lightly browned, about 4 minutes on first side. Turn over, cook till browned and cooked through, about 3-4 more minutes. Remove chops to a platter and add balsamic vinegar, scraping the bottom of the pan to loosen any browned bits. Add dijon mustard, maple syrup, chicken broth, and any juices that have run off the pork chops onto the plate. Continue cooking, stirring constantly, about 5 minutes till thickened. Add pork chops back to the pan, turning to coat in the sauce.

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