Recipe by Chandra M
A light, but hearty way to liven up pork chops. The brandy is optional (I have actually made this many times without the brandy and get a wild hair last night and tossed some in, what a difference). So I am updating the recipe with the addition of brandy, and a bit more maple syrup. I use a little bit extra so there is enough sauce to slightly drizzle baked winter squash that I typically serve with this.
- 1 lb boneless center cut pork chop (4 4oz chops)
- 2 teaspoons Dijon mustard
- 2 tablespoons flour
- 1⁄2 teaspoon ground ginger
- 2 teaspoons olive oil
- 4 tablespoons maple syrup
- 4 tablespoons pecans, toasted lightly in a pan and chopped
- 1⁄4 cup brandy (optional)
Directions See How It's Made
- Heat the oven to about 300 degrees or so (I usually serve this with baked squash, so the oven is already heated to 375. A little warmer or cooler is fine).
- Flatten chops with a mallet until 1/4" thick.
- Spread the mustard on the pork.
- Combine the flour & ginger, dredge the chops in this mixture.
- Pan fry chops in oil about 3 minutes per side until outside is lightly brown and chops are medium. Remove chops from pan and transfer to oven to keep warm on a cookie sheet or some foil.
- Add Syrup & nuts to pan, bring to simmer. Pour in the brandy. Simmer covered about 4 minutes.
- Serve chops with pan sauce drizzled over.