1/4 c Maple Syrup
3 TBSP Balsamic Vinegar
2TBSP Beef Broth
1-1/2 TBSP Dijon Mustard
1 Clove Garlic Minced
Salt and Pepper to taste
- Heat over Med heat until it reaches a low boil. Cook until sauce reduces, about 3 mins. Stirring occasionally. Tip: Use a bigger pan that you think to prevent a mess!
This recipe makes enough glaze for about 4 average sized, bone-in pork chops
Make ahead and keep in the refrigerator for 3-5 days or use it immediately.
This would also be delicious on chicken breast, or ribs!