Mother's Maple Pork Chops

Step 1: Place the pork chops in a resealable plastic bag or container. Add the maple syrup, oil, soy sauce, rice wine vinegar, and garlic and shake or stir. Seal the bag or cover the container, toss in the fridge, and refrigerate, flipping the chops occasionally, for 12 to 24 hours.

Step 2: When ready to cook, preheat the oven to 450°F (232°C). Remove the chops from the marinade and pat them dry with paper towels. If you’d like to make a glaze for the pork chops, reserve the marinade, skimming any fat off the surface, and then strain the marinade into a saucepan and simmer until reduced to an almost syrupy consistency. Taste and drizzle in a little more maple syrup, if desired. If you don’t want a glaze for the pork chops or simply want to mess with one less thing, discard the marinade.

Step 3: If you prefer to just place the pork chops in the oven and forget about them, place them on a rimmed, foil-lined baking sheet and roast, flipping once, until the pork chops register 145°F (63°C) on a thermometer, 10 to 15 minutes total, depending on the thickness. If desired, baste with the reduced marinade throughout the time in the oven. If you prefer a sorta caramelized, seared surface on your chops and don’t mind a little stove top juggling, place them in a large cast-iron or other ovenproof skillet slicked with oil over medium-high heat and cook, flipping once, until beautifully browned, 2 to 3 minutes per side. Slide the skillet into the oven and roast until the pork chops register 145°F (63°C) on a thermometer, about 8 minutes, depending on the thickness. If desired, baste with the glaze once or twice while it’s in the oven.

Step 4: Place the pork chops on a plate, cover loosely with foil, and let rest for 5 minutes prior to serving. If you’ve reduced the marinade to a glaze, spoon it over the pork chops or pass it on the side, if desired.