By Miss Mae Dinner American
February 5, 2016
Heat the oil in a large skillet over medium-high heat. Sprinkle pork chops with 1/2 teaspoon of salt and cook until lightly browned (about 3 minutes per side).
Add mustard, syrup, juice, vinegar and remaining 1/4 teaspoon of salt. Reduce heat to simmer.
Cook the chops until they are just cooked through, about 4 minutes, or a thermometer reads 145° F.
Transfer the pork chops to a serving platter and set aside.
Increase heat to HIGH, and cook the sauce until slightly thickened and reduced to about 1/2 cup (about 5 minutes).
Spoon the sauce over the pork chops and serve.
4 (1-in thick) Boneless, center-cut Pork Loin Chops (about 1 1/2 pounds)
1 1/2 teaspoon of Dijon Mustard
2 teaspoons of Olive Oil
3/4 teaspoon of Salt
2 tablespoons of Cider Vinegar
1/4 cup Apple Juice, unsweetened
1/2 cup of Pure Maple Syrup, dark amber
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