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