Pork Chops with Maple and Whole-Grain Mustard Glaze

Maple and mustard are natural companions—one sweet, one tangy and, together, so good. I think whole-grain mustard is especially well suited for pairing with maple syrup, adding inviting texture as well as taste.

Here, I made a simple brine for the pork chops, using soy sauce instead of table salt. Both penetrate the meat for extra flavor, but soy sauce, along with brown sugar, creates a little caramelized effect during searing—and very pretty browning.

Serves 4

Ingredients

• 1/4 cup water
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 4 bone-in pork loin chops, about 1-inch thick
• 1/3 cup maple syrup
• 1/4 cup chicken broth
• 2 tbsp whole-grain mustard
• 1 tbsp finely chopped shallot
• sea salt
• freshly ground black pepper
• 1 tbsp olive oil
• chopped flat-leaf parsley, for garnish

Pork Loin Chops

Preparation

1. Place the water, soy sauce, and brown sugar in a heavy, sealable plastic bag. Stir to dissolve the sugar. Add the pork chops, seal the bag, and turn several times to coat. Refrigerate 2-4 hours.
2. Combine the maple syrup, chicken broth, mustard, and shallot in a bowl and season with salt and pepper. Set aside.

Chops in Marinade 

Maple-Mustard Mixture

1. Heat a large, heavy skillet (preferably cast-iron) over medium-high heat and brush with the olive oil.
2. Remove the pork chops from the marinade and pat dry (discard the marinade). Add to the pan and sear until lightly charred and just cooked through, about 12 minutes total, turning 2 to 3 times. Transfer to a plate.
3. Add the maple syrup mixture to the pan and bring to a light simmer. Cook, stirring frequently, until slightly thickened, 4-5 minutes.
4. Return the chops to the pan and turn a few times to coat with glaze.

Chops Beginning to Sear

After 1st Turn 

Cooked Chops 

Glaze Mixture Beginning to Cook 

Cooked Glaze

Garnish with parsley and serve.

Pork Chops with Maple and Whole-Grain Mustard Glaze