Quick Maple-Glazed Pork Chops

Directions

1. Brown the chops on one side: Pat chops dry with paper towels and season with salt and pepper. Heat oil in a 12 inch skillet over medium-high heat until just smoking. Brown chops on one side, about 4 minutes. (Prep remaining ingredients now!) Transfer chops to a plate and set aside.
2. Make the glaze: Add shallot and 1/4 tsp salt to the fat remaining in the pan, return to medium-high heat and cook until softened, about 2 minutes. Stir in broth, maple syrup, vinegar, rosemary and cayenne, scraping up any browned bits.
3. Simmer chops in glaze: Return chops to the pan, browned side up. Reduce heat to medium, cover, and continue to cook until the center of chops registers 140 degrees, 5 to 10 minutes.
4. Rest chops and simmer glaze: Remove the chops to a cutting board and tent with foil. Let chops rest for 5 to 10 minutes, until internal temperature reaches 150 degrees. Meanwhile, return the glaze to a simmer and cook, uncovered, until darkly colored and thickened, about 7 minutes.
5. Finish glaze: Return pork juices to the pan, along with the mustard. Reduce heat to low and whisk in butter, 1 tbsp at a time. Season with salt and pepper to taste. Pour over chops and serve.