When I first found this recipe, I was worried it was going to be way too sweet. Aside from the spicy brown mustard, it was pretty much all sugar in the sauce. The original called for apple juice, but I decided to use non-pasteurized, no preservative cider instead. All in all, it turned out to be just the right amount of sweetness to accentuate the flavor of the chops. I’ll definitely make this again.
2-1/2 Tbsp. spicy brown mustard
1 tsp. black pepper
1-1/4 Tbsp maple syrup
6 pork chops
1/2 cup maple syrup
1 cup apple cider
1 cup pecan halves
In a small bowl, combine the mustard, pepper and 1-1/4 Tbsp syrup. Brush both sides of pork chops with mixture. Brown chops in a greased saucepan. Add the remaining syrup and cider and cook for five minutes. Add the pecans and cook an additional five minutes. Serve sauce over chops.
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