2boneless pork chops
1 1/2 tsp, plus 2 tbsp dijon mustard
2 Tbspmaple syrup
1/2 tspdried sage
1/4 capple cider vinegar
·canola oil, for searing
·fresh parsley, for garnish
How to Make Maple Mustard Pork Chops
- Pre-heat oven to 400.
- Combine 1 ½ tsp of mustard with salt and pepper. Rub evenly over pork chops.
- Heat 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).
- Move 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).
- While 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.
- Whisk in mustard and syrup. Bring to a boil then reduce heat to a simmer. Stir in dried sage.
- When pork is done baking, place any additional drippings into the maple/mustard mix. Allow to simmer again until slightly thickened.
- Once mixture is thickened, remove from heat and serve over pork.