Creamy Rosemary, Maple & Dijon Pork Chops

Instructions:

1. Sear the Pork Chops:
   • Preheat oven to 400°F (200°C).
   • Heat olive oil in a large oven-safe skillet over medium-high heat.
   • Season the pork chops with salt and pepper, then sear on one side until golden brown.
   • Remove pork chops from the pan and set aside.
2.  Cook the Onion & Sauce Base:
   • Add diced onion and the sprig of rosemary to the skillet.
   • Cook until the onion is soft and translucent.
   • Stir in the chicken broth, maple syrup, and Dijon mustard.
   • Whisk to combine and simmer for 5 minutes. Remove rosemary and discard.
3.  Bake the Pork Chops:
   • Return the pork chops to the skillet, seared side up.
   • Transfer the skillet to the oven and bake for 6-8 minutes, or until the pork chops are cooked through.
4.  Finish the Sauce:
   • Remove the pork chops from the skillet and set aside to rest.
   • Stir in the heavy cream and whisk to combine with the sauce.
   • Simmer over low heat until the sauce thickens slightly.
5. Serve:
   • Pour the creamy rosemary-maple sauce over the pork chops and serve immediately.

Ingredients:

• 2 tbsp olive oil
• 4 pork chops
• Salt and pepper, to taste
• 1 onion, diced
• 1 sprig fresh rosemary
• 1 cup chicken broth
• 1 tbsp maple syrup
• 2 tbsp grainy Dijon mustard
• 1/2 cup heavy cream