Maple Mustard Pork Chops with Cider Pan Sauce
Lunch & Dinner
Savor the exquisite blend of sweet maple and tangy mustard in every bite of these Maple Mustard Pork Chops, complemented by a rich Cider Pan Sauce.
- 2 boneless pork chops
- 3 tablespoons Ben’s Maple Sugar
- 1 tablespoon coarse ground sea salt
- 1 tablespoon coarse ground black pepper
- 1 tablespoon Ben’s maple syrup
- 2 tablespoons olive oil
- ½ cup cider
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic sliced
- 2 tablespoons mustard (coarse ground or Dijon)
- 3 tablespoons butter salted, soft
- Fresh chopped parsley
- 2 sprigs thyme
- Mix together the maple sugar, salt and pepper.
- Dry and coat the chops generously with the maple sugar mixture on both sides.
- Heat an iron skillet and then add 2 tablespoons of oil and swirl to coat the skillet.
- Lay the chops in the skillet and cook until the underside is browned and the crust is formed.
- With tongs turn the chops to the other side and let brown and cook to temperature. Thick chops or bone-in may require you to finish in a hot oven (just transfer to an oven safe dish and set in the oven for a couple of minutes).
- Remove the chops from the skillet.
- Let the skillet cool for a few minutes. If there is a lot of black bits/oil in the skillet, blot up with a paper towel and discard. Leave the brown stuck on bits (fond).
- Place the skillet back on the heat, add garlic, thyme sprigs, 1 tablespoon butter and stir to allow the butter to melt and the garlic brown.
- Add the stock or cider and scrape the skillet to help remove any stuck on browned bits.
- Whisk in mustard and Worcestershire.
- Allow to cook about 2 minutes, to let the sauce reduce.
- Whisk in maple syrup, 2 tablespoons butter until butter is melted.
- Remove from heat, taste and add salt if only if needed.
- Serve immediately with chops, garnished with fresh chopped parsley.