Maple - Balsamic Glazed Pork Chops with Thyme Poached Quince
Ingredients
- Pork Chops
- 8 inch boneless pork chops 1/2- thick, trimmed
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon fresh ground pepper
- 1 tablespoon Tastealotta Chemali Olive Oil
- 3 tablespoons finely sliced shallots
- 1/3 cup Tastealotta Aged Pure Maple Balsamic
- Thyme Poached Quince
- 1 1/2 cups water
- 1 cup Tastealotta Pumpkin Pie Spiced White Balsamic
- 1-3 " sprig fresh thyme
- 1 oz ripe quince peeled, quartered, cored, and cut into 1/2-inch pieces (apples can be substituted by reducing the poaching time to 20 minutes), about 10
Instructions
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Bring water, balsamic to a simmer in a 2-to 2 1/2-quart saucepan.
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Add the quince and sprig of thyme.
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Simmer, gently stirring once or twice, until quince is tender, about 35 minutes.
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Discard the thyme sprig, drain quince in a sieve set over a bowl and reserve for pan sauce.
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Pork Chops
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Pat pork chops dry with paper towels.
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Sprinkle with sea salt and pepper. In nonstick 12 inchskillet, heat the Tastalotta Chemali over med-high heat.
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Cook chops 4 minutes one side, turn over and cook 3 minutes the other side.
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Transfer to platter and keep warm. Increase heat to high.
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Stir shallot into pan juices; cook 2 minutes.
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Stir in the balsamic and cook down for an additional 2 minutes.
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Add the strained poached quince to the pan and stir to combine.
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Adjust seasoning with sea salt and fresh ground pepper.
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To serve, ladle the pan sauce and quinces over the pork chops.
