Pork… “the other white meat”. Not only does pork not break the bank at the grocery store, but it’s easy to cook and it’s VERY lean. Its myoglobin content is lower than that of beef, but much higher than that of chicken. The USDA treats pork as a red meat. Pork is very high in thiamin (vitamin B1). Pork with its fat trimmed is leaner than the meat of most domesticated animals.
We usually just season our pork chops with some chipotle seasoning and slap them on the grill, but we decided to try something different. This recipe may look a bit complicated, but it’s really not. Be sure not to use more than 1 tablespoon of maple syrup or it gets a bit too sweet.
  • 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.