Recipe by HSingARMYmom
This is our favorite way to serve pork chops and is a great way to stretch the meat to feed a crowd. This is also really works really well with chicken. I use regular pancake syrup since that's what I usually have on hand but I would imagine that the real maple syrup would be even better. I have on occassion made this with honey when i've been out of syrup - it always works and is a very forgiving recipe. Hope you enjoy.
Top Review by Flava Diva
Just made this for the second time tonight....so easy yet very tasty.....I kept the pork whole instead of slicing it and used 3 tablespoons of boars head delicatessen style mustard, other wise followed the recipe as is......I feed a family of 6 and there is plenty for all of us.....this is my dad's favorite new pork dish
- 1 lb boneless pork chop, sliced into strips
- 1⁄2 cup flour (you probably won't use it all)
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 tablespoons butter
- 3 tablespoons oil
- 1 cup water
- 1⁄2 cup maple syrup
- 2 tablespoons mustard (I really like dijon mustard but pretty much any kind works)
- 1⁄2 teaspoon salt (to taste)
- 1⁄2 teaspoon pepper (to taste)
Directions See How It's Made
- Preheat a nonstick skillet on stove with the butter and oil on medium heat. The oil will help keep the butter from burning.
- Combine the flour, salt and pepper in a ziptop bag. Add pork slices and shake to cover lightly. Shake off any excess.
- Add pork to oil/butter in skillet. Lightly brown in batches. It will finish cooking in the sauce so don't worry about cooking through. Remove from skillet as it browns.
- Combine water, maple syrup, mustard, salt and pepper in skillet and whisk till hot and bubbley. Add pork back in to sauce and cook over med-low heat for 20 minutes or till cooked through. The flour from the pork will thicken the sauce.
- We like to serve it with rice-a-roni and a veggie.