Maple mustard pork chops

A skillet dinner in twenty minutes. The pan sauce is maple, mustard and apple cider, and it is the reason to keep a pint in the fridge.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• Salt, pepper, 1 tablespoon oil
• 1 shallot or half a small onion, minced
• 1/2 cup apple cider (or chicken stock)
• 3 tablespoons Skarda pure maple syrup
• 1 tablespoon whole-grain or Dijon mustard
• 1 tablespoon butter

Method

1. Pat the chops dry and season well. Sear in a hot skillet 4 minutes a side, until browned and just cooked through (145 F). Move to a plate.
2. Lower the heat, add the shallot and cook a minute. Pour in the cider and scrape up the browned bits.
3. Stir in the maple syrup and mustard and simmer 2 to 3 minutes until it coats a spoon. Take it off the heat and swirl in the butter.
4. Return the chops and any juices to the pan, turn them in the sauce, and serve.

Notes

• The same sauce works on chicken thighs and on a pork tenderloin roasted whole.
• Serve with the maple glazed carrots. One oven, one pan, done.