Recipe by KellyMac6
Last night I was desperately in need of a trip to the grocery store but hadn't gone yet. I came up with this recipe with the last few ingredients in the house and the results were really delicious. Don't you love when inspiration hits like that! I used boneless pork loin chops because that is what I had on hand. I am sure you could use a whole pork loin as well. Bone in chops may be even better, but I would probably not use rib chops for this recipe. I think the flavors are balanced by the thicker cut of the loin. To make this healthier I am sure olive oil can be used, though you won't get as nice of a sauce. Could be nice to add a minced shallot to the sauce ingredients at the end and/or maybe some pearl onions with the chops while cooking. The directions look long but it really isn't a difficult or time consuming recipe.
- 2 pork loin chops
- 2 tablespoons butter, divided
- 1 1⁄2 teaspoons mustard powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon ground cumin
- 1⁄4-1⁄3 cup white wine
- 1 tablespoon maple syrup
- 1 teaspoon tarragon
Directions See How It's Made
- Preheat oven to 425.
- Bring pork chops to room temperature, pat dry.
- Add 1 tbsp of butter to large fry pan and set heat to medium-high.
- Combine mustard powder, salt, pepper, paprika, cinnamon and cumin. Rub onto pork.
- Place pork into hot pan and sear on both sides for two minutes.
- Transfer pork to a baking dish sprayed with non-stick olive oil spray and pour half of the juices left in the frying pan on top of the chops.
- Cook pork chops for 15-20 minutes depending on the thickness, baste (with half of the sauce you will make in the next step) and flip once or twice during cooking.
- After pork chops are in the oven turn stove top to medium low and pour white wine into the frying pan to deglaze. Use more or less depending on how thick and sweet you want your sauce.
- Add butter, maple syrup, and tarragon.
- Allow to thicken to your desired consistency. Use half to baste chops once or twice during cooking.
- Remove chops from oven when just under done - because they are thicker they will continue to cook once you remove them. Pour remaining sauce on top and serve.