Tuesday, March 1, 2011

Maple-Mustard Pork Chops

Here's a recipe that I tweaked from one of my iVillage daily food emails. The original recipe called for a whole loin that you marinate and wrap in bacon before cooking, which don't get me wrong, sounds delicious. My grocery had pork chops on sale this week, so I decided to go with those and just improvise. The result was pretty damn good.

What You'll Need:
1/4 cup dijon mustard
2 Tbsps. pure maple syrup
3/4 tsp hot sauce
1 tsp dried rosemary
3 cloves of garlic, smashed and peeled, sliced
4 Tbsp extra-virgin olive oil
4 pork chops, about 1/2 an inch thick

In a large resealable plastic bag, combine the mustard, maple syrup, hot sauce, chopped rosemary, garlic and 2 tablespoons olive oil. Add the pork and turn to coat; refrigerate overnight.
When ready to cook, heat a nonstick skillet over medium to medium-high heat. Add the remaining 2 tablespoons of olive oil. Remove the pork chops from the bag, wiping off excess marinade and the garlic slices.

Place the pork in the pan and cook until golden brown on both sides, about 4 minutes per side.

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