This is an easy-to-make recipe that takes very little time or skill. The directions carefully guide chefs through the steps of making this recipe, minimizing any chances for error. The pork chops cook up to be beautifully tender and juicy, and the reduction sauce comes together exactly as it should- the end result is sheer perfection.
What sets this dish apart from other balsamic pork chop recipes is the use of fresh herbs as well as maple syrup. While fresh herbs can be more expensive than dried ones, they provide such a depth of flavor that truly contribute to the beautiful taste of this dish. Maple syrup is an uncommon but welcome addition to the sauce, and it both balances out the acidity of the balsamic flavor and gives the sauce a flavor reminiscent of the fall season.
It can be expensive to make such a lovely entree, but this recipe boasts the fact that it can be prepared for less than ten dollars. The main cost comes from the pork chops and fresh herbs. To help make this recipe more cost-efficient, consider using the leftover herbs in another recipe- they can even be substituted in for dry herbs (the ratio for fresh to dry herbs is 3:1).