Total Time
20mins
Prep 5 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  1. 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).
  2. Flatten chops with a mallet until 1/4" thick.
  3. Spread the mustard on the pork.
  4. Combine the flour & ginger, dredge the chops in this mixture.
  5. 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.
  6. Add Syrup & nuts to pan, bring to simmer. Pour in the brandy. Simmer covered about 4 minutes.
  7. Serve chops with pan sauce drizzled over.

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