QUICK 'N EASY MAPLE GLAZED PORK CHOPS

QUICK 'N EASY MAPLE GLAZED PORK CHOPS 8 boneless center-cut pork chops, ½-inch thick each kosher salt and black pepper canola or olive oil 1 small onion, minced 1 cup regular beef broth ½ cup pure maple syrup 2 TB cider vinegar 1 tsp dried rosemary ⅛ tsp cayenne 1 tsp Dijon mustard 2 TB salted butter 1 tsp cornstarch dissolved in 1 tsp water Pat chops dry with paper towels and sprinkle with kosher salt and black pepper on both sides. In a large skillet, heat 2 TB oil just until smoking. Brown chops in batches on both sides, over medium high heat, about 2 min per side uncovered. Be sure not to overcrowd the pan. Chops should be just cooked through. Transfer chops to a plate and cover to keep warm. In the same skillet, add 1 TB oil, onion, and ¼ tsp salt, stirring about 2 minutes. Stir in broth, maple syrup, vinegar, rosemary, cayenne, mustard, and butter, scraping up any browned bits. Add the dissolved cornstarch and bring to a low boil, stirring constantly until thickened. If needed, add salt/pepper to taste. Pour sauce over cooked chops and serve immediately.