I have a treasured bottle of maple syrup in my fridge that I found in a gourmet store in Spain, of all places. I've had it 5 years now, must be time to start using it.
Pork Chops with Maple Syrup
2 – 4 pork chops, depending on size, 10 – 12 oz total weight (I used 2 boneless)
1 tbs olive oil
1/2 cup beef stock
1/4 cup white wine
1 tbs maple syrup (or honey)
1 tbs whole or coarse grained mustard (or Dijon-style mustard)
1 tbs fresh sage
2 tsp cornstarch (corn flour, maizena) dissolved in 1 tbs water
In medium nonstick skillet heat oil over medium heat. Add pork chops and brown on both sides, about 5 minutes each. Add beef stock, wine, maple syrup, mustard and sage. Cover, reduce heat and simmer 10 minutes. Uncover and remove chops to small platter. Cover to keep warm. Increase heat under skillet. Dissolve cornstarch in water and stir into simmering sauce. Spoon some sauce over chops and serve, remaining sauce on the side.
For the week of April 11, we're having Shrimp in Green Garlic, Chicken with Shallots in Mascarpone, Pizza Vesuvius, Sesame Beef, Pork Chops with Maple Syrup and Mustard, and lots of Asparagus!
Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)