- 1-½ teaspoon Plus 2 Tablespoons Of Dijon Mustard, Divided Use
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
- 2 whole Boneless, Skinless Pork Chops
- ¼ cups Apple Cider Vinegar
- 1 Tablespoon Pure Maple Syrup
- ½ teaspoons Dried Sage
- Canola Oil For Searing
- Fesh Parsley, For Garnish
Preheat oven to 400F.
Combine 1 ½ teaspoon of mustard with salt and pepper. Rub the paste evenly over pork chops.
Over medium high heat, heat enough oil in a large skillet to lightly cover the bottom of your pan (about 2 – 3 Tablespoons). When oil is hot, gently sear pork until lightly brown on the outside (1 minute for each side).
Move pork to a baking dish and bake for 10 – 15 minutes, depending on the thickness of your chops (or the time could be less if using thin chops).
While pork is baking heat the vinegar over medium heat in the same skillet you just seared the pork in. Using a wooden spoon, 9Apps Download scrape up any browned bits from the bottom of the pan.
Whisk in the remaining mustard and the syrup. Bring to a boil then reduce heat to a simmer. Stir in dried sage.
When pork is done baking, place any additional drippings from the baking dish into the maple/mustard mix. Allow the sauce to simmer again until slightly thickened.
Once mixture is thickened, remove from heat and serve over pork.
-Cristina & Jeff
Recipe adapted from Tasty Kitchen.