These are not the pork chips of my childhood. I don’t know how your mom made pork chops but mine made them so that they were dry and chewy and somewhat like boiled shoe leather. Not great.
After I moved out I really never thought about making pork chops. I am not a big meat eater anyway and they just didn’t seem worth the expense to me. Then one day I saw some really yummy looking, thick pork chops…and I thought, “Why not?”
I am so glad that I did. I have learned to love pork chops with all kinds of sauces and all kinds of rubs.
When you make this recipe you will want to sear the pork chops on each side in a grill pan and then brush them with the glaze. Bake them until almost done and then let them stand for five minutes or so to finish reaching optimum temperature. These are great with sauteed apples, onions, or whatever.
It is certainly a hearty cold weather dish. I served it with couscous (recipe coming up soon) and apples. You can use Calvados in the glaze, as a matter of fact, with really good results.
Give it a try. I think you will want to add it to your favorite meals category. I know I did.
Pork with Mustard Maple Glaze
- Thick cut pork chops, enough for everyone
- Salt and pepper to taste
- 1/3 cup maple syrup
- 1/3 cup balsamic vinegar
- 1/4 cup rum or apple cider
- 2 tablespoons Dijon mustard
- Preheat oven to 375F
- Mix the Balsamic, maple syrup and mustard and simmer until reduced and thickened. Whisk in rum and cook for 2 minutes.
- Coat a grill pan with oil and sear the pork on each side until you have good grill marks.
- Place the pork on a pan. Brush with glaze.
- Bake until pork reaches and internal temperature of 150F.
- Cover and allow to stand for five minutes or so.
- Garnish with green onions and serve.