Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons plus 1 tablespoon Dijon mustard, divided

  2. 1/4 teaspoon kosher salt

  3. 1/4 teaspoon freshly ground pepper

  4. 2 boneless pork loin chops, (8 ounces), trimmed of fat

  5. 1 teaspoon canola oil

  6. 1/4 cup cider vinegar

  7. 2 tablespoons maple syrup

  8. 1 1/2 teaspoons chopped fresh sage, or 1/2 teaspoon rubbed dried sage

Instructions Jump to Ingredients ↑

  1. Combine 1 1/2 teaspoons mustard, salt and pepper in a small bowl. Rub all over pork. Heat oil in a medium skillet over medium-high heat. Add the pork and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to a cutting board and cover with foil. While the pork is resting, heat vinegar in the skillet over medium-high heat. Boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in the remaining 1 tablespoon mustard and maple syrup. Bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 3 minutes. Add any accumulated juices from the pork to the sauce, along with sage. Serve the pork topped with the sauce.


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