Maple Mustard Pork Chops
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.
- Ready In:
- 1 lb boneless pork chop, sliced into strips
- 1⁄2 cup flour (you probably won't use it all)
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 tablespoons butter
- 3 tablespoons oil
- 1 cup water
- 1⁄2 cup maple syrup
- 2 tablespoons mustard (I really like dijon mustard but pretty much any kind works)
- 1⁄2 teaspoon salt (to taste)
- 1⁄2 teaspoon pepper (to taste)
- Preheat a nonstick skillet on stove with the butter and oil on medium heat. The oil will help keep the butter from burning.
- Combine the flour, salt and pepper in a ziptop bag. Add pork slices and shake to cover lightly. Shake off any excess.
- 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.
- 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.
- We like to serve it with rice-a-roni and a veggie.
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Just made this for the second time tonight....so 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