Pork chops, seared first, then oven baked with a maple syrup gravy.
We’ve adapted this recipe from one we found years ago in the Boston Globe.
Sprinkle both sides of the pork chops with a little salt.
Elise Bauer
Heat the butter or oil in a large saute pan on medium high heat.
Pat dry the chops with paper towels and place in saute pan.
Cook (without moving) enough to brown well, then flip over and brown the other side.
Elise Bauer
Remove the chops from the pan and place into a high-sided baking dish or roasting pan.
Pour the sauce over the pork chops in the baking dish.
Cook until lightly browned, while the pork chops are baking.
Place the pork chops on a serving platter and loosely tent with foil.
Salt to taste, and serve the gravy over the chops and (optional) onions.
