Pork Chops With Maple Mustard Sauce Recipes

PAN-FRIED PORK WITH MAPLE & MUSTARD SAUCE

Steps:

• Cut the pork into 3cm thick slices, season with salt and pepper, then lightly coat in the flour (the easiest way to do this is to put the flour and seasoning in a large food bag, add the pork and shake well). Heat the oil in a large frying pan, preferably non-stick, then add the pork and quickly fry until it is browned all over. Cook the pork for about 5 mins, then remove to a plate and cover with foil while you make the sauce.
• Add the onion to the pan (with a touch more oil if needed), then quickly fry until lightly coloured, add the stock, then bring to the boil. Boil hard for a couple of minutes to reduce the stock a little, stir in the maple syrup, mustard and lemon juice, then bring back to the boil, stirring well.
• Return the pork to the pan and gently simmer for a further 3-4 mins until it is cooked through. Sprinkle with parsley, if using.

MAPLE MUSTARD BARBECUED PORK CHOPS

Steps:

• Preheat grill pan or nonstick griddle pan over medium high heat. Preheat electric table top grills to high. Preheat oven to 350 degrees F.
• Combine maple syrup, mustard, cider, onion, allspice and cumin in a small saucepan and cook together over moderate heat for 5 minutes until sauce begins to thicken a bit.
• Coat chops lightly in oil and season with salt and pepper. Cook chops on hot grill pan or indoor grill 3 minutes on each side. Baste chops liberally with sauce, cook 2 or 3 minutes more. Transfer chops to a baking sheet. Baste again with sauce and transfer to a hot oven to finish cooking them. Bake 10 to 12 minutes, until your apples are ready to come off the grill pan.
• Wash apples but do not core or peel. Coat apple slices with a drizzle of oil. Season with grill seasoning or salt and pepper. Cover grill pan or indoor tabletop grill with as many pieces of apple as possible. As the apples get tender, pull them off and replace with more slices. Apples should cook 3 minutes on each side, you don't want them too soft, just tender.
• Platter chops with apples along side and serve.

MAPLE MUSTARD PORK CHOPS

Steps:

• Preheat a nonstick skillet on stove with the butter and oil on medium heat. The oil will help keep the butter from burning.
• Combine the flour, salt and pepper in a ziptop bag. Add pork slices and shake to cover lightly. Shake off any excess.
• Add pork to oil/butter in skillet. Lightly brown in batches. It will finish cooking in the sauce so don't worry about cooking through. Remove from skillet as it browns.
• Combine water, maple syrup, mustard, salt and pepper in skillet and whisk till hot and bubbley. Add pork back in to sauce and cook over med-low heat for 20 minutes or till cooked through. The flour from the pork will thicken the sauce.
• We like to serve it with rice-a-roni and a veggie.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

PORK CHOPS WITH MAPLE MUSTARD SAUCE

Steps:

• Pound meat to 1/4 inch thick. Season both sides with rubbed sage and pepper.
• Melt butter in heavy skillet, over medium high heat.
• Add pork and sauté until brown and cooked through, about 3 minutes per side. Transfer to plate.
• Add shallots to same skillet, and cook about 30 seconds.
• Mix in mustard and chicken broth, and simmer for about 5 minutes.
• Stir in maple syrup and vinegar. Simmer until mixture is reduced to sauce consistency, about 5 minutes.
• Add capers to sauce.
• Return pork and juices to skillet. Cook until just heated through, about 1 minute.
• Arrange pork on platter and spoon sauce over.
• Serve with steamed rice.

PORK CHOPS WITH MUSTARD SAUCE

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Add wine and garlic, stirring to loosen browned bits from pan. Bring to a boil; cook for 2 minutes. , Add broth; cover and cook for 8-10 minutes or until a thermometer reads 160°. Remove pork and keep warm., Bring pan juices to a boil; cook until liquid is reduced to 1/3 cup. Stir in the butter, lemon juice, mustard and Worcestershire sauce; heat through. Serve with pork.