I have had a bottle of lovely maple syrup in my pantry for nearly 2 months without touching it. I haven’t been craving pancakes in a while (I know, what’s wrong with me?) but I knew I wanted . . . no, NEEDED to use it in some application. I had some boneless pork chops defrosting in the fridge, so instead of making the same old Pan Fried Pork Chops with a mustard sauce of some sort, I decided to go with a sweeter variety for last night’s dinner. I did still include a tablespoon or two of my favourite mustard, but this was clearly a dish made to satisfy the sweet tooth. For dinner. 🙂
- 4 boneless pork chops
- olive oil
- sea salt and freshly ground pepper
- 1/2 cup good quality maple syrup (not Mrs. Buttersworth!)
- 1/4 cup brown sugar
- 3 Tbsp worcestshire sauce
- 3 Tbsp good quality brown mustard
- 1 tsp paprika
- 1 tsp cayenne pepper
Remove the boneless pork chops from the refigerator, and allow time to come to room temperature.
Meanwhile combine salt, pepper, brown sugar, syrup, worcestshire, mustard, paprika, and cayenne in a bowl. Mix until well combined and smooth, adjusting seasoning as needed. Brush a light layer onto the pork chops.
In a large cast iron pan, add a drizzle of olive oil about 2 times around the pan. Heat over medium-high heat until the oil starts to glisten. When the pan has come to temperature, add the pork chops to the pan. Don’t crowd them and don’t move them for 3-5 minutes, depending on thickness of the chops. Turn them over when they start to caramelize, and cook for another 3-4 minutes on the other side, adding more glaze as needed. When the chops have been cooked through to slightly blushed center, reserve on a warm plate covered tightly with tinfoil.
Turn the heat to medium, and bring the rest of the maple sauce to a boil, then drop the heat a bit. Stir well to remove any of the stuck bits from the bottom of the pan. Remove from heat, and immediately transfer to a serving bowl.
Drizzle a bit of the sauce on the plate, over your accompanying veggies, and enjoy!