The Pioneer Woman Tasty Kitchen
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Maple Mustard Pork Chops

4.83 Mitt(s) 6 Rating(s)6 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 5

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Level: Easy

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Description

So easy you will laugh… So delicious, you will cry.

Ingredients

  • 1-½ teaspoon Plus 2 Tablespoons Of Dijon Mustard, Divided Use
  • ¼ teaspoons Salt
  • ¼ teaspoons Pepper
  • 2 whole Boneless, Skinless Pork Chops
  • ¼ cups Apple Cider Vinegar
  • 2 Tablespoons Pure Maple Syrup
  • ½ teaspoons Dried Sage
  • Canola Oil For Searing
  • Fesh Parsley, For Garnish

Preparation

Preheat oven to 400F.

Combine 1 ½ teaspoon of mustard with salt and pepper. Rub the paste evenly over pork chops.

Over medium high heat, heat enough oil in a large skillet to lightly cover the bottom of your pan (about 2 – 3 Tablespoons). When oil is hot, gently sear pork until lightly brown on the outside (1 minute for 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 the vinegar over medium heat in the same skillet you just seared the pork in. Using a wooden spoon, scrape up any browned bits from the bottom of the pan.

Whisk in the remaining mustard and the syrup. Bring to a boil then reduce heat to a simmer. Stir in dried sage.

When pork is done baking, place any additional drippings from the baking dish into the maple/mustard mix. Allow the sauce to simmer again until slightly thickened.

Once mixture is thickened, remove from heat and serve over pork.

Recipe adapted from eatingwell.com.

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6 Reviews

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Grace Willnerd on 4.25.2012

So So yummy. I even poured the sauce over the asparagus. Delish! Thanks for sharing.

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ranchers daughter on 4.5.2012

Sluuurrp! mouthwatering good! Quick and easy thank you so much!

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Ro on 3.18.2012

Yum yum yum! I multiplied the recipe to serve six. That sauce is so tasty, and went perfectly with the pork. Thank you!

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dbf2209 on 3.12.2012

I had very thin bone-in chops. After browning, I removed them from the pan, made the sauce then simmered the chops in sauce for 10 mins. Delicious! Bet this sauce would be good on boneless chicken too.

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grisewood on 1.9.2012

Yum, I added just a bit of brown sugar to the mix – kids ate two helpings so I will definitely make again

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