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Maple Glazed Pork Chops with Thyme-Poached Quince

October 12, 2021

INGREDIENTS

Thyme-Poached Quince:

1 ½ cups water
1 cup Cranberry Pear White Balsamic
1 - 3" sprig fresh thyme
1 cinnamon stick
1 ripe quince (about 10 oz), peeled, quartered, cored, and cut into ½" pieces (apples can be substituted by reducing the poaching time to 20 minutes)

Pork Chops:

8 boneless pork chops, ½" thick, trimmed
½ teaspoon kosher or sea salt
¼ teaspoon fresh ground pepper
1 Tbs. Ultra Premium Extra Virgin Olive Oil
3 Tbs. finely-sliced shallots
⅓ cup Maple Dark Balsamic

DIRECTIONS

Thyme-Poached Quince:
Bring water, white balsamic to a simmer in a 2- to 2 ½-quart saucepan. Add the quince, cinnamon stick, and sprig of thyme. Simmer, gently stirring once or twice, until quince is tender, about 35 minutes. Discard the thyme and cinnamon, drain quince in a sieve set over a bowl and reserve for pan sauce.

Pork Chops:
Pat pork chops dry with paper towels. Sprinkle with sea salt and pepper. In nonstick 12" skillet, heat the olive oil over med-high heat. Cook chops 4 minutes one side, turn over and cook 3 minutes the other side. Transfer to platter and keep warm. Increase heat to high. Stir shallot into pan juices and cook 2 minutes. Stir in the Maple Dark Balsamic and cook down for an additional 2 minutes. Add the strained poached quince to the pan and stir to combine. Adjust seasoning with sea salt and fresh ground pepper. To serve, ladle the pan sauce and quinces over the pork chops.

Serves 4.

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