Food Recipes Pork Chops With Maple-Black Pepper Gravy 3.7 (7) Add your rating & review Look for pork chops with a rosy pink hue and no gray undertones. We like bone-in chops for searing because they retain moisture and a meaty flavor even after time in a hot skillet. Don’t be afraid to aggressively season the chops with salt. The salt will dissolve, tenderize the meat, and add a ton of flavor. If you’ve seared pork chops before, you might have noticed that they tend to brown around the edges but not the center. That’s because they buckle up when they hit a hot pan. To get an even brown all over, press the chop flat with a spatula while you’re searing it. By Robin Bashinsky Robin Bashinsky Chef and recipe developer Robin Bashinsky has spiced up Real Simple, Cooking Light, and other magazines with his focus on bold, global flavors and healthy eating. Highlights: * Award-winning chef at BLUEROOT in Birmingham, Alabama * Previous chef positions at Birmingham-area restaurants, daniel george and Hot and Hot Fish Club * Recipe developer at Cooking Light, Real Simple, and more * Won a James Beard Award for Food Journalism in 2016 and 2017 Real Simple's Editorial Guidelines Updated on January 5, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey Hands On Time: 10 mins Total Time: 30 mins Yield: 4 Jump to Nutrition Facts Ingredients 2 tablespoons canola oil 4 10-oz. center-cut, bone-in pork chops 2 teaspoons kosher salt 2 tablespoons all-purpose flour 2 cups low-sodium chicken broth, divided ⅓ cup pure maple syrup 1 ½ tablespoons apple cider vinegar 2 teaspoons black pepper Directions Heat oil in a large skillet over medium-high. Season pork chops with salt. Working in batches if necessary, add chops to skillet and cook, turning once, until browned and a thermometer inserted into thickest portion registers 145°F, 5 to 6 minutes per side. Transfer to a plate; tent with foil to keep warm. Whisk flour and ½ cup broth in a medium bowl until smooth. Add flour mixture, syrup, and remaining 1½ cups broth to skillet. Cook over medium-high, whisking occasionally, until slightly thickened and reduced to about 1 cup, 12 to 15 minutes. Remove from heat and stir in vinegar and pepper; serve over pork chops. Rate it Print Nutrition Facts (per serving) 461 Calories 19g Fat 22g Carbs 48g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 461 % Daily Value * Total Fat 19g 24% Saturated Fat 5g 23% Cholesterol 124mg 41% Sodium 1363mg 59% Total Carbohydrate 22g 8% Total Sugars 17g Protein 48g Calcium 114mg 9% Iron 2mg 9% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.