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
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| Pork Loin Chops |
Preparation
- 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.
- Combine the maple syrup, chicken broth, mustard, and shallot in a bowl
and season with salt and pepper. Set aside.
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| Chops in Marinade |
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| Maple-Mustard Mixture |
- Heat a large, heavy skillet (preferably cast-iron) over medium-high heat
and brush with the olive oil.
- 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.
- Add the maple syrup mixture to the pan and bring to a light simmer.
Cook, stirring frequently, until slightly thickened, 4-5 minutes.
- Return the chops to the pan and turn a few times to coat with glaze.
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| Chops Beginning to Sear |
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| After 1st Turn |
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| Cooked Chops |
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| Glaze Mixture Beginning to Cook |
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| Cooked Glaze |
Garnish with parsley
and serve.
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| Pork Chops with Maple and Whole-Grain Mustard Glaze |
