Prep 15 mins
Cook 0 mins
Different way to prepare pork chops. Simple to make and can be prepared in less than 15 minutes. Recipe was developed by Linda Gassenheimer for the Miami Herald. I got it out of a local newspaper's food section. This sauce would probably be good with other meats such as ham, turkey, or chicken.
- 2 tablespoons maple syrup
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- vegetable oil cooking spray
- 2 boneless butterfly pork loin chops
- fresh ground black pepper
- Mix maple syrup, brown sugar and mustard together and set aside. Remove fat from pork.
- Heat a small nonstick skillet on medium-high heat. Spray with vegetable oil spray.
- Brown pork 2 minutes, turn and salt and pepper the cooked side.
- Brown second side 2 minutes.
- Lower heat to medium, cover with a lid and cook 2 minutes or until pork is cooked through. Note: Watch carefully, don't overcook or you will dry the chops out.
- Meat thermometer should read 160 degrees. Remove to cutting board and cut into 2-inch slices.
- Add sauce to skillet and heat 1 minute, scraping up any brown bits in the skillet.
- Serve pork with sauce spooned on top.
We didn't enjoy this at all. The pork chops lacked flavor. The sauce was too sweet. Won't be making this one again.
Deeelicious! I used 4 regular boneless chops and doubled the sauce ingredients so I'd have some leftovers. So glad I did! Thanks for the recipe! :)
This was absolutely wonderful. It was quick and easy to make, and I followed th recipe exactly. My only regret was that we didn't have bigger chops! We've decided to invite people over just to make it for them. If others are curious about side dishes, it was great with enigma535's Ummmm Corn, which also brought in brown sugar.