Pork Chops with Maple-Mustard Sauce

As Vermonters, we think a touch of maple syrup makes anything better, and these chops are proof. Round out the meal with Wild Rice Salad, roasted delicata squash and a glass of Pinot Noir.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

Pork Chops with Maple-Mustard Sauce

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    1 1/2 teaspoons plus 1 tablespoon Dijon mustard, divided 1 teaspoon canola oil
    1/4 teaspoon kosher salt 1/4 cup cider vinegar
    1/4 teaspoon freshly ground pepper 2 tablespoons maple syrup
    2 boneless pork loin chops, (8 ounces), trimmed of fat 1 1/2 teaspoons chopped fresh sage, or 1/2 teaspoon rubbed dried sage


    Prep: 25 min Total: 30 min (Quick)
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    • 1

      Combine 1 1/2 teaspoons mustard, salt and pepper in a small bowl. Rub all over pork.

    • 2

      Heat oil in a medium skillet over medium-high heat. Add the pork and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to a cutting board and cover with foil.

    • 3

      While the pork is resting, heat vinegar in the skillet over medium-high heat. Boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in the remaining 1 tablespoon mustard and maple syrup. Bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 3 minutes. Add any accumulated juices from the pork to the sauce, along with sage. Serve the pork topped with the sauce.

    nutritional information

    0 g
    8 g
    Saturated Fat:
    2 g
    16 g
    21 g
    458 mg
    Monounsaturated Fat:
    4 g
    1 other carbohydrates, 3 1/2 lean meat
    66 g
    Carbohydrate Servings:
    369 mg
    Nutrition Bonus:
    Selenium (53% daily value), Zinc (20% dv).
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