Total Time
Prep 5 mins
Cook 30 mins

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.

Ingredients Nutrition


  1. Preheat a nonstick skillet on stove with the butter and oil on medium heat. The oil will help keep the butter from burning.
  2. Combine the flour, salt and pepper in a ziptop bag. Add pork slices and shake to cover lightly. Shake off any excess.
  3. 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.
  4. 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.
  5. We like to serve it with rice-a-roni and a veggie.
Most Helpful

Just made this for the second time 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

Flava Diva May 19, 2014

Great tasting chops! I used thin boneless chops so left them whole otherwise made as written. The sauce thickened up slightly. but it was enough to coat the pork chops. Made for 2012 Spring PAC.

AZPARZYCH March 26, 2012

Followed this recipe to a "T". It was the most disgusting thing I ever almost served my family. Wanted to try a new recipe for pork. I guess I chose the wrong one. Had to throw it out in the garbage and goto McDonalds.

krissypitt February 08, 2011