INGREDIENTS
•
4 bone-in pork chops, about ¾-inch (2 cm) thick
•
½ teaspoon (2 mL) fine sea salt
•
1 tablespoon (15 mL) olive oil
•
For the glaze
•
2 tablespoons (30 mL) cider vinegar
•
1/3 cup (75 mL) pure dark maple syrup
•
1 ½ teaspoons (7 mL) freshly ground black pepper