Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoon(s) Dijn Mustard , need an additional 1 tablespoon 1/4 teaspoon(s) kosher salt

  2. 1/4 teaspoon(s) freshly ground pepper

  3. 2 pork loin chops ,

  4. 8 oz trimmed of fat

  5. 1 teaspoon(s) canola oil

  6. 2 tablespoon(s) maple syrup

  7. 1 1/2 teaspoon(s) sage, fresh , 1/2 teasponn dried sage 1/4 cup(s) cidar vinegar

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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