Pork Chops with Maple Syrup and Mustard
Total time: 30 minutes
I used boneless chops for this, about 1/2" (1.25cm) thick. They cooked quickly, but, remember, slightly pink pork is okay, and keeps it tender and moist. If you don't have maple syrup you can use honey, or even brown sugar. It's a simple, flexible recipe!
- 2 - 4 pork pork chops, depending on size, 12oz (360gr) total weight
- 2 tsp olive oil
- 1/2 cup (4oz, 120ml) beef stock
- 1/4 cup (2oz, 60ml) white wine
- 1 tbs maple syrup (or honey)
- 1 tbs whole grained mustard (or Dijon-style mustard)
- 2 tbs dried sage
- 2 tsp cornstarch (corn flour, maizena) dissolved in 1 tbs water
- In medium nonstick skillet heat oil over medium heat.
- Add pork chops and brown on both sides, about 5 minutes each.
- Add beef stock, wine, maple syrup, mustard and sage.
- Cover, reduce heat and simmer 10 minutes.
- Uncover and remove chops to small platter. Cover to keep warm.
- Increase heat under skillet. Dissolve cornstarch in water and stir into simmering sauce.
- Spoon some sauce over chops and serve, remaining sauce on the side.