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Friday, January 1, 2010

Pork Chops with Maple Mustard Sauce

I made these for dinner and they were a hit. We also had some wild and brown rice that I cooked with a little dried onion and some beef bouillon, and steamed carrots and zucchini. The recipe is from

Pork Chops with Maple-Mustard Sauce
Serves 6

4 1/2 tablespoon(s) Dijon mustard, divided
3/4 teaspoon(s) kosher salt
3/4 teaspoon(s) freshly ground pepper
6  (8 ounces) boneless pork loin chops , trimmed of fat
3 teaspoon(s) canola oil
3/4 cup(s) cider vinegar
6 tablespoon(s) maple syrup
4 1/2 teaspoon(s) chopped fresh sage , or 1/2 teaspoon rubbed dried sage

1. Combine 9 teaspoons mustard, salt and pepper in a small bowl. Rub all over pork.
2. Heat oil in a medium skillet over medium-high heat. Add the pork and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to a cutting board and cover with foil.
3. While the pork is resting, heat vinegar in the skillet over medium-high heat. Boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in the remaining mustard and maple syrup. Bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 3 minutes. Add any accumulated juices from the pork to the sauce, along with sage. Return the pork chops to the sauce and turn to coat or serve the pork topped with the sauce.

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