Maple Black Pepper Pork Chops

Ingredients

• 2 bone-in, thick cut pork chops
• 1 tablespoon olive oil
• 3/4 teaspoon whole black peppercorns, crushed
• 1 teaspoon kosher salt
• 1 medium shallot, minced
• 1 tablespoon fresh thyme leaves
• 2 1/2 tablespoons cider vinegar
• 1/4 cup maple syrup

Directions

1. Heat your oven to 350 degrees F. While it warms up, sprinkle the pork chops generously with 3/4 teaspoon of the salt. Add the oil to a large ovenproof skillet over medium-high heat, then put in the chops. Sear them for four or five minutes per side, until both sides are nicely browned.
2. Turn the chops over, then move the skillet carefully into the oven. Roast until the chops register 145 degrees F, about 2 to 4 minutes, checking with an instant-read thermometer. Transfer the chops to the side and tent them with foil.
3. Set the skillet back on the stovetop over medium-high heat. Stir in the shallot, thyme, and the remaining salt, and cook until the shallot just starts to brown, about 2 minutes.
4. Add the vinegar, using a wooden spoon to scrape up the browned bits from the bottom of the pan. Lower the heat to a simmer and let it reduce for 2 minutes. Stir in the maple syrup and crushed black pepper, bring it back to a simmer, and cook for 8 minutes.
5. Spoon the sauce over the chops.