2 pork chops (I 3 since they were small-ish)
2 tsp. herbs de Provence
salt and pepper
2 tsp. olive oil
1/4 cup balsamic vinegar
1 Tbsp. pure maple syrup
Pat the pork chops dry and rub each side with the seasoning, salt and pepper.
Heat the oil over medium heat in a large skillet. Cook the pork chops until just slightly underdone, then remove from the pan.
Heat the pan to medium-high heat and deglaze with the vinegar, scraping the bottom as it cooks. Reduce vinegar by half, then add the syrup.
Add the pork chops back into pan and finish cooking until cooked-through.
Drizzle the pork chops with any additional glaze not soaked in and serve.
Source: Elly Says Opa