This is a pork dish our little ones devour with gusto, asking us for “more meat, please.” Dad created this dish himself for dinner one night, and after a few tweaks, he’s satisfied with the recipe – so are we. Yum!
Prep Time: 15 min.
Total Time: 50 min.
Makes: 4 servings
3 or 4 bone-in or boneless pork chops
1 tsp sea salt (smoked sea salt, if you have it)
¾ tsp cane sugar
3 Tbsp butter, bacon fat, oil, or a combination of the three
1 tsp dried rosemary
3 – 4 Tbsp maple syrup
2 Tbsp flour
½ – 1 cup chicken stock and/or white wine
Mix the sea salt and sugar together and sprinkle on both sides of the pork chops. Place on a wire rack resting over a baking pan and marinate in the refrigerator for up to 24 hours.
Remove from refrigerator and place wire rack and pan into a 250℉ oven for 35 minutes.
With 5 minutes left, melt butter in a large skillet over on medium heat. Add rosemary and stir to combine with melted butter. Sear pork chops until both sides are golden brown, about 2-3 minutes per side. Add maple syrup and heat until bubbling. Remove pork chops to a cutting board. Add flour to the pan and whisk to blend the flour into the cooking liquid to create a roux. Next, add enough chicken stock (or white wine) to achieve a gravy-like consistency and stir to combine. Scrape off any bits (a.k.a. The Flavour) stuck to the bottom of the pan so it, too, becomes part of the gravy.
Meanwhile, slice the pork chops into thin strips, place in a shallow bowl, or on a serving platter, and pour the gravy over the pork. Alternatively, put the sliced meat back to the pan and stew it for a minute or two prior to placing the pork in a bowl.
Be sure to bring a spoon when you serve the pork chops so you can add more sauce to your plate!