Mustard Crusted Pork Chops with Mustard Maple Sauce

Ah, the dark, gloomy days of winter have finally hit us here in Seattle. Ugh! I think we were getting too spoiled with the lovely clear and warm weather we have been having this month and the weather gods decided enough was enough – and now all the news reports say we are in for the worst winter in 50+ years. Yay, for us…

So, I have to admit the temptation to start making warm, comforting, wintery foods started this week with the change in weather, like this recipe for Mustard Crusted Pork Chops with Mustard Maple Sauce, plus the advent of a new puppy in the house – which has relegated more of my time than usual to being home.

I am still on the fence about his name – it’s between Hercules and Falcor (please, tell me someone else gets the reference!). I will post a pic of him soon and let you all vote for your favorite.

Mustard Crusted Pork Chops

Serves 2

2 pork chops (similar size so they cook at approximately the same time)

1 tbs olive oil

1 tbs grainy mustard

salt and pepper

Rub pork chops with olive oil,  grainy mustard and salt and pepper and let stand for 10-15 minutes. I am sure that you can also start this marinade earlier or even start it that morning.

Place pork chops in griddle pan, 10 minutes per side until a nice crust forms

Take off the heat and tent with aluminum foil for a 15 minute rest before serving

For the Mustard Maple Sauce

1 tsp olive oil

1-1/2 tbs grainy mustard

2 tbs dijon mustard

1 tbs maple syrup

2 tsp heavy cream

I also added in any juices from the chops after they rested

Heat oil in pan, stir in grainy and dijon mustard, as well as the maple syrup

Once this heats through stir in the heavy cream and any drippings/juices from the rested meat

Serve on top of Pork Chops

I served this with my crushed, fried potatoes and green beans and shallots


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This entry was published on 03/04/11 at 5:17 p10. It’s filed under Culinary Experiments and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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