Quick and Easy Pork Chops in a Sage, Mustard and Maple Syrup Sauce Recipe
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4 pork chops (1 per person)
minced fresh sage
pure maple syrup
coarse grain mustard
salt and pepper to your taste
Pre heat oven to 190 degrees (fan)
Sprinkle pork loins with 1 tablespoon of fresh sage, salt and pepper.
Melt butter in large oven proof frying pan over high heat.
Add pork and cook until browned on both sides for about 2 minutes per side. Place pan in the oven and cook the pork for 10 minutes until cooked through.
once pork is cooked transfer to a plate covered with foil so it can rest.
Add stock, maple syrup, mustard and remaining sage to the pork drippings in pan.
Boil until syrupy, scraping up browned bits, about 5 minutes.
Reduce heat to low; return pork and any accumulated juices to the pan and cook just until heated through, about 1 minute.
Serve pork with new potatoes, vegetables and sauce.
Rub the porkchops with the olive oil andseasoningand then placeinto the hot pan. This is perfect for this time of yeara juicy pork chop nicely browned with pancetta, earthy lentils andvegetablesall brought together with acomfortingcreamymustardsauce I could eat this once a week as it is so tasty
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Chopped Salad with aZingyMustardandMapleSyrupDressing. It's ahappysalad - zingyand full of good things like fresh herbs (which will makealmostanyone smile) andreallyany veggie you think you can get away with
Turn it off when the onions are soft, andheatagain gently when the pork is ready. Make the sauce - sweat chopped onion in olive oil, then add crushed garlic, ateaspoon of bouillon powder, aheapedteaspoon of wholegrainmustardandabouthalfapint of dry cider
I will admit, this wasn’twhat I hadinmind when I first walkedinto the kitchen but when I found thatall of those ingredients I did haveinmind were missing from the cupboard I discovered not only that I really should fire thatcupboard stocker (me) but alsothat I had to createsomething else quick, and with very little