Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary

total:
25 mins
Servings:
2

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

214 calories; protein 18.3g; carbohydrates 16.2g; dietary fiber 0.1g; sugars 12.2g; fat 7.3g; saturated fat 1.6g; cholesterol 57.3mg; vitamin a iu 12.3IU; folate 0.1mcg; calcium 42.5mg; iron 0.7mg; magnesium 24.7mg; potassium 335.5mg; sodium 452.2mg; thiamin 0.4mg.
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