, plus 2 tbsp dijon mustard
apple cider vinegar
fresh parsley, for garnish
2Combine 1 ½ tsp of mustard with salt and pepper. Rub evenly over pork chops.
3Heat enough oil in a large skillet to lightly cover the bottom of your pan (~ 2 – 3 Tbsp). When oil is hot, gently sear pork until lightly brown on the outside (~ 1 min each side).
4Move pork to a baking dish and bake for 10 – 15 minutes, depending on the thickness of your chops (or the time could be less if using thin chops).
5While pork is baking, heat vinegar in the same skillet you just seared pork in. Using a wooden spoon, scrape up any browned bits from the bottom of the pan.
6Whisk in mustard and syrup. Bring to a boil then reduce heat to a simmer. Stir in dried sage.
7When pork is done baking, place any additional drippings into the maple/mustard mix. Allow to simmer again until slightly thickened.
8Once mixture is thickened, remove from heat and serve over pork.