Name: Glazed Chops with Potatoes
Prep time: 35 min
Cook time: 20 min
Yield: 6
Cuisine: Internacional
Ingredients: 2 tablespoons Capullo® 100% pure canola oil, for the glaze; 1 tablespoon garlic, finely chopped, for the glaze; 1/4 cups balsamic vinegar, for the glaze; 2 teaspoons Dijon mustard, for the glaze; 1/4 cups beef broth, for the glaze; 1 cup maple syrup, for the glaze; 1 teaspoon fresh rosemary, finely chopped, for the glaze; 1 teaspoon fresh thyme, finely chopped, for the glaze; 2 tablespoons Capullo® 100% pure canola oil; 6 pork chops, thick slice, 250 g each; salt; pepper; 2 cups new potatoes, in halves; fresh rosemary, for garnish; salad, for serving

Preparation

15 mins

20 mins

Low

Pour Capullo® 100% pure canola oil into a pot and heat over medium heat, then add the garlic and cook for 2 minutes. Next, add the balsamic vinegar and Dijon mustard, mix very well, and when everything is well combined, incorporate the beef broth, maple syrup, rosemary, and thyme. Cook over medium-low heat for 5 minutes. Set aside. Heat Capullo® 100% pure canola oil in a cast-iron skillet over medium-high heat, add the chops, season with salt and pepper, and cook for 5 minutes on each side, just to brown them well. Add the potatoes and the glaze, then cover the skillet and cook for 15 minutes or until the chops are completely cooked.