4 bone-in pork chops, about 3/4 inch (2 cm) thick

2 tbsp (30 ml) vegetable oil

1/2 cup (125 ml) maple syrup

1/4 cup (60 ml) soy sauce

In a large skillet over medium-high heat, brown the pork chops in the oil for 5 minutes on each side or until the desired doneness. Set aside on a plate.

In the same skillet, bring the maple syrup and soy sauce to a boil, then simmer until syrupy, about 4 minutes. Return the meat to the skillet and coat with the sauce.

Serve with Asian-style quinoa salad (see recipe).

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