Cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop. Pot chops dry with paper towels and season with salt and pepper.
Heat oil in 12- inch non-stick skillet over medium-high heat. Add chops and cook in batches until browned, about 4 minutes per side. Transfer chops to plate and tent loosely with foil.
Lower heat, and then add maple syrup, vinegar and mustard to the skillet and cook until thickened, around 2 minutes. Add chops any accumulated juices and simmer, turning often, until glaze coats chops, about 2 minutes. Serve with your favorite vegetables.
Enjoy!
Notes
Recipe source: America’s Test Kitchen: The Best Simple Recipes.
Recipe by Salu Salo Recipes at https://salu-salo.com/maple-pork-chops/