Minutes Prep time: 30
Minutes Total time: 30
Servings: 2
Difficulty: Intermediate
3 tablespoons pure maple syrup
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 small clove garlic, smashed
1 sprig fresh rosemary
1 sprig fresh thyme
2 tablespoons vegetable oil
2 bone-in pork chops (about 1-inch thick)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 bag (11 oz each) Birds Eye® Skillets Garlic Butter Carrots
crushed pistachios, finely chopped herbs, for garnish
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 99 mg | 10% |
| Carbohydrate | 35 g | 12% |
| Cholesterol | 76 mg | 25% |
| Total Fat | 39 g | 60% |
| Iron | 1 mg | 5% |
| Calories | 562 kcal | 28% |
| Sodium | 1117 mg | 47% |
| Protein | 20 g | 41% |
| Saturated Fat | 10 g | 48% |
| Sugars | 28 g | 3% |
| Vitamin C | 0 |
Whisk together maple syrup, vinegar, and mustard in small bowl. Add garlic, rosemary, and thyme sprigs to glaze.
Heat oil in a large nonstick skillet over medium heat. Season pork chops on both sides with salt and pepper. Sear pork chops on both sides until golden brown, about 3 minutes per side.
Pour glaze into pan and continue cooking until pork chops are glazed, turning frequently. Cook about 5 minutes until pork is just a little pink in the center (145°F).
Cook garlic butter carrots according to package directions. Serve pork with carrots and garnish with pistachios and herbs.
Maple Glazed Pork Chops with Garlic Butter Carrots
