Ian M.
New member
1 1/2 tsp. plus 1 tbls. Dijon mustard, divided
1/4 tsp. Kosher or Sea Salt
1/4 tsp. freshly ground black pepper
2 boneless pork loin chops, trimmed of fat
1 tsp. canola oil
1/4 cup cider vinegar
2 tbls. maple syrup
1 1/2 tsp. chopped fresh sage or 1/2 tsp. dried sage
Combine 1 1/2 tsp. mustard, salt and pepper. Rub all over pork. Heat oil in a mediuim 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 plate or cutting board and cover with foil to retain heat.
While the chops are 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 1 tbls. 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 the sage. Serve the pork topped with the sauce. Simply delicious served with potatoes or rice. To make more chops and sauce, just up the ante on everything accordingly.
1/4 tsp. Kosher or Sea Salt
1/4 tsp. freshly ground black pepper
2 boneless pork loin chops, trimmed of fat
1 tsp. canola oil
1/4 cup cider vinegar
2 tbls. maple syrup
1 1/2 tsp. chopped fresh sage or 1/2 tsp. dried sage
Combine 1 1/2 tsp. mustard, salt and pepper. Rub all over pork. Heat oil in a mediuim 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 plate or cutting board and cover with foil to retain heat.
While the chops are 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 1 tbls. 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 the sage. Serve the pork topped with the sauce. Simply delicious served with potatoes or rice. To make more chops and sauce, just up the ante on everything accordingly.
