Pork Chops with Maple Syrup and Mustard; Weekly Menu Planner

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!

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Bon Weekend!

11 thoughts on “Pork Chops with Maple Syrup and Mustard; Weekly Menu Planner”

  1. I may have to try this. We have two pork chops in the freezer and I’ve been wanting to learn how to cook with maple syrup. I tried one recipe for roasted parsnips and maple syrup and it was waaay two sweet with Both the syrup And the caramelization. That shouldn’t be a problem with your pork chops, so I’m looking forward to trying maple syrup again!

  2. Neen, I bought this maple syrup, then hoarded it for 4 years – figuring I’d never see it again (right). Finally realized there’s no point to that!
    Hope you like it – I don’t like ‘sweet’ – the mustard helps.

  3. Funny how we save special food items, isn’t it? I have cute little sugar cubes for tea that have tiny sugar roses piped on them. I’ve had them for about 8 years…I can’t bear to watch them dissolve in a cup of tea!
    Pork & maple sounds luscious together. YUM!

  4. No syrup in France? I thought I saw an “american” section at the Hyper Champion. I could be wrong, but I thought it was behind the fluff. ICKY!

  5. I gasp at the thought of what maple syrup costs over there but it’s a must for ex-pats there isn’t it?
    I have a couple of maple-mustard dishes…this speaks to me…feed me now, s’il vous plait.

  6. Kellypea, yeah, we save them – and for what? To throw them away at long last? I do it anyway…
    Colleen, sometimes one can find bizarre things in the ‘International Food’ department. And sometimes good stuff – like red quinoa!
    Peter, it’s a rare find. It’s interesting to see what another country considers ‘important’ American food. Lots of Old El Paso…
    Hi Jann, mon mari wanted me to make pancakes so he could eat more…but I’m saving it….
    Welcome back!

  7. You’ve kept the maple syrup for 5 years. Oh Katie, think about all those lonely pancakes over the years just dying for some of the real thing s’il vous plait:D

  8. Maple syrup in Spain? didn’t know we had this things here!!! I had to look in wikipedia to know what it was. Your dish looks extremely apetitoso, so I think I will try to find it and use it in a dish to see how it tastes 😀

  9. Val, Do you know – I have never made a pancake! Crepes, by the dozen, but never a pancake…
    Kevin, it was good – a little more interesting than honey-mustard.
    Nuria, it was at a health food store…

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