This is an Ellie Krieger recipe featured in Cooking Light’s March 2010 issue (served here with rice and beans)
Mustard-Maple Pork Chop with red beans and rice
This is my favorite pork chop recipe to date. I think some people who cook, or eat for that matter, can be separated into 2 groups: those that don’t like sweet entrees and those that absolutely do. I am the latter. I love cooking meats with fruits, like pork chops in raisin and plum sauce (recipe to be posted), duck l’orange, roasted chicken with apples, and so on and yummy so on. There is nothing better than spare ribs glazed with a sweet and spicy sauce (also to be posted), so this recipe is right up my palate alley. I added a smidgen (real unit of measurement) more mustard because I think the extra mustard made it a great balance of spicy and sweet. I made this recipe a couple of times and it will definitely be a staple. Enjoy!
Ingredients:
- 4 (6-ounce) bone-in center-cut pork chops
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1 tablespoon butter
- 2 tablespoons finely chopped shallots
- 1/4 cup fat-free, less-sodium chicken broth
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 2 tablespoons chopped fresh flat-leaf parsley
Directions:
1. Sprinkle both sides of pork with 1/4 teaspoon salt and pepper.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until cooked through, but with a slight blush in the center. Remove from pan; keep warm.
3. Return pan to medium-high heat. Add butter to pan, swirling pan to coat. Add shallots; sauté 3 minutes or until tender and translucent. Add broth; bring to a boil, and cook 1 minute. Stir in mustard, syrup, and remaining 1/4 teaspoon salt; cook 1 minute or until slightly thick. Return pork to pan. Cook pork 1 minute on each side or until thoroughly heated (be careful not to overcook pork). Serve pork with sauce. Garnish each serving with 1 1/2 teaspoons parsley.
Yield: 4 servings (serving size: 1 pork chop and 1 tablespoon sauce)
CALORIES 283 ; FAT 15.1g (sat 6.3g,mono 6.2g,poly 1g); CHOLESTEROL 84mg; CALCIUM 44mg; CARBOHYDRATE 8.2g; SODIUM 456mg; PROTEIN 27.1g; FIBER 0.3g; IRON 1.1mg
Tessalicious, this looks so yummalicious!! I plan to tune in on a regular basis for more delicious, tasty offerings from the food goddess. So proud of you!!!!
Chelle
Tessa, this is wonderful!! So professional! All if these recipes look super yummy and I can’t wait to give them a try. Especially the Three Bean Chili since the weather is getting perfect for it. Thank you so much for this!
Chelle and Katie, Thanks for your support. Please let me know how the recipes turned out when you try them.
I don’t eat pork but could I try this recipe on a piece of fish, i.e. salmon?
Please advise.
Could you?! Absolutely. I could eat maple glazed salmon all day long. I think the mustard in this would work so well as a counter to salmon’s buttery flavor and texture. My only warning would not to be liberal with the mustard since salmon has such a delicate taste. I’d like to know what you think of it if you try it. An invitation to dinner wouldn’t be snubbed either.
I took out pork chops for last night’s dinner wondering how can I make these chops differently. Then I remembered Tessa’s blog where one of the first recipes contained pork chops.
This recipe is straightforward which is right up my alley especially since I do not like to cook and if I have to cook, I’d like it to be a 30-40 minute meal. The ingredients alone (shallots, Dijon mustard, maple syrup & chicken broth) gives such a pleasing aroma during cooking and after that my mouth was watering for these scrumptious chops all the way to the last bite. Ohh, the spicy-sweetness!
I made the Mustard-Maple Pork Chops with Ginger-Garlic String Beans and Jasmine Rice. I also garnished with parsley which added a nice ‘chef’ effect.
Thank you, Tessa, for showing me a different way to cook and enjoy one of my favorite foods. I will definitely try more of the recipes on this blog in the future.
Thanks, Najoice. I wish I created the recipes myself, but I’m happy to share recipes that I find delicious. I can’t wait to post more recipes you can try!