RECIPE- MAPLE GLAZED PORK CHOPS

I tried this recipe for the first time last night. It was so super easy, and WAY yummy. It might sound strange, but there is just enough sweetness to really make these chops sing. Definitely try this one!
INGREDIENTS:
4 Pork Chops
2 TB Olive Oil
1 C. Chicken Stock
1 tsp. Thyme
1/4 c. Maple Syrup
( If you make your syrup from scratch, use a little more- I did, and used about a half cup, also add a little brown sugar in addition to white sugar. It makes it perfectly sweet)
1 TB lemon juice
Salt/Pepper
DIRECTIONS:
Season Chops with salt and pepper. Preheat a large skillet over medium-high heat with 2 TB Olive Oil. When the oil begins to ripple, add the pork chops and sear for two minutes on each side. Then turn the heat down to medium heat and cook another 5-6 minutes. (Be careful not to make the pan too hot, and burn the sides, with a raw middle...)
While your chops are cooking, mix the stock, maple syrup, lemon juice, and thyme.
When the chops are cooked, transfer them to a plate, and wrap in foil to keep warm. Add your maple syrup mixture to the pan your chops were cooking in, and let heat and bubble. Once bubbly, add the chops back to the pan with the glaze, and flip them around to coat them well.
My glaze wasn't very thick, so I made a simple gravy, I had about 3/4 c. of liquid left.
GRAVY:
1TB butter
1TB flour
leftover liquid.
Heat your butter- just before it gets bubbly- right as it's melted, add your flour and whisk. Stir consistently for about a minute, to let the flour taste cook out. Add your glaze liquid, stir for about two minutes, until it thickens- make sure you whisk the entire time so it's not lumpy. No need to season, it will taste perfect. I also added about 1 TB of cream, to make it more creamy.

I served the chops with Rosemary/ Olive Oil Roasted Potatoes, and steamed broccoli. It was a fabulous dinner, Nick ate most of it. ( It probably helps that there was a maple flavor! )
The chops are a Rachael Ray recipe.