Maple Rosemary Glaze Pork Chops

 Searing away in the pan. YUM. I do have to say that I absolutely LOVE my cast iron pan. It's the best gift ever. It's been camping, moved across the country with me and has taught me how to make bacon. YUM.

This recipe is from Joelen at What's Cookin' Chicago. She has so many FABULOUS recipes and has totally inspired me to cook more in the kitchen. I've been wavering between frozen pizzas and plain baked chicken lately, so I've been awful about posting recipes. NO MORE, I say, I WILL BE A BETTER COOK and try more recipes and be more daring... BTW, Bimmer Man loved this so I will add this to a staple in my line up of recipes to make. And it's super easy!!!

Maple Rosemary Glazed Pork Chops
recipe adapted from The New Best Recipes

1/3 cup pure maple syrup (preferably grade B)
1 teaspoon dried rosemary, or 2 teaspoons fresh
4 thick sliced pork chops or pork loin
3/4 teaspoon kosher salt
1/2 teaspoons ground black pepper
2 teaspoons vegetable oil

Preheat the oven to 325 degrees. Season both sides of each pork chop/pork loin slice.

Heat the oil in a heavy bottom skillet over medium high heat and when it just begins to smoke, add the pork. Sear on both sides until well browned, about 3 minutes per side. Transfer the seared pork onto a baking sheet and set aside.

Drain off the fat from the skillet; add the maple syrup and rosemary. Cook until fragrant, about 30 seconds to a minute. Place the pork back into the skillet to coat with the glaze and place the pork back onto the baking sheet.

Place the glazed pork into the preheated oven and bake for 15-20 minutes or until the pork registers about 135-140 degrees. Allow the pork to rest for a few minutes before serving.