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
- kosher salt and 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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