The bone-in pork chop is an underrated piece of meat. While steak and chicken get all the love, there are worlds of possibility with the other white meat. I snagged this recipe from a friend’s cookbook, and discovered that not only is it a great dish, it makes amazing leftovers. Take my word for it, you’ll want to fill a pint glass with the glaze.

The Setup

2 thick, bone-in pork chops
1 shallot, minced
1/4 c maple syrup
2 1/2 tbsp cider vinegar
1 tsp crushed black peppercorns
1 tbsp thyme leaves
Kosher salt
Olive oil

- The bone-in the pork chop is far less prone to drying out if you make a mistake than the boneless variety – makes the whole process more idiot proof. Get the thickest one you can find. If not quite the size of a Leon Uris book, then at least an inch thick.

- Yes, getting fresh thyme leaves off the sprig is a huge pain in the ass. But if you can stand it, it’s worth it. If you’re going to go dried instead, then knock down the measurement to 1 tsp.

- It’s more expensive, but get real maple syrup, not the Mrs. Butterworth. You’ll know it’s real because it says “real maple syrup” on the bottle, along with a grade. The good matron Butterworth is curiously non-specific about her pedigree. Get the real stuff – it’s a completely different taste.

- The whole “other white meat” thing was nice, but don’t cook your pork to a uniform chicken-like white. You can have a little pink in there – it won’t kill you, and it preserves the moisture and flavor. Just make sure to bring the pork to 145 degrees.

Cooking

1. Preheat the oven to 350 and salt the chops with a coarse-grained salt.

2. Take a large ovenproof skillet and heat with a tablespoon or so of the oil over medium-high. Sear the chops for five minutes on each side.

3. Flip the chops again and throw the skillet into the oven. Roast for 2-4 minutes, until it’s cooked through to 145, then take them out and rest them under foil while you make the sauce.

4. Put the skillet back on the range over medium-high with the shallot, thyme, and salt. Cook for about two minutes, until the shallot is soft and starting to brown.

5. Pour in the cider vinegar and use a wooden spoon to scrape the fond (tranlation: stuck pork bits) from the bottom of the pan. Reduce the heat and simmer for 2 minutes.

6. Add the maple syrup and peppercorns and simmer for another 8 minutes. When the sauce is done, you’re good to go.