Serve these tasty pork chops with sweet potatoes or mashed potatoes and peas or green beans. The simple, tangy maple glaze flavors the pork chops perfectly.
I used Creole mustard in the recipe but a spicy brown or whole grain mustard may be substituted.
The preparation is simple, with very little hands-on work required.
- 1 to 2 tablespoons peanut oil (or extra-virgin olive oil)
- 4 loin pork chops on the bone
- Dash kosher salt
- Dash freshly ground black pepper
- garlic powder
- 1/3 cup pure maple syrup (darkest grade)
- 1/3 cup chicken broth (low sodium or no sodium)
- 2 tablespoons Creole mustard*
- 2 teaspoons cider vinegar (or balsamic vinegar)
- Heat the peanut oil or olive oil in a large skillet over medium-high heat.
- Rinse the pork chops and pat dry. Sprinkle the chops with kosher salt and freshly ground black pepper.
- Arrange the chops in the hot oil in the skillet. Cook the pork chops for about 2 to 3 minutes on each side, or until nicely browned.
- Whisk together remaining ingredients and add to the skillet. Reduce heat to medium-low, cover the pan, and simmer for 10 minutes.
- Remove the cover and simmer for about 15 to 20 minutes longer, or until the liquids are reduced and syrupy and the pork chops are glazed.
- Serve the pork chops with hot cooked rice or roasted potatoes. Steamed broccoli, green beans, or peas are all excellent choices for side vegetables.
*Substitute a good quality whole grain mustard for the Creole mustard.
- Before adding the pork chops to the skillet, saute about 1/2 cup of sliced onions. Remove the onions from the skillet and brown the chops as directed. Add the onions back to the skillet along with the sauce mixture.
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