Post by billhammond on Mar 19, 2024 16:12:00 GMT -5
Edited this today, sounds fantastic. (Star Tribune excerpt.)
Maple Mustard Smothered Pork Chops
Serves 4.
A comfort food classic, this version has a just a hint of sweet and sour thanks to the addition of Dijon mustard and maple syrup. This recipe must be made in advance. From Meredith Deeds.
1/3 c. sugar
1/3 c., plus 1/2 tsp. kosher salt, divided
4 (1-in. thick) bone-in pork chops
1/2 c. all-purpose flour
2 tbsp. vegetable oil
2 medium yellow onions, thinly sliced
2 cloves garlic, finely chopped
1/4 tsp. black pepper
3 c. chicken stock
2 tbsp. Dijon mustard
2 tbsp. pure maple syrup
2 tbsp. chopped parsley
Mashed potatoes, buttered noodles or rice, for serving
Directions
Mix 3 cups water, sugar and 1/3 cup salt together in a large bowl until dissolved. Place pork chops in brine mixture, cover and refrigerate for at least 1 hour or up to 4 hours. Remove chops from brine and pat dry with paper towels.
Dredge the chops in the flour, shaking off the excess. Reserve the leftover flour.
Heat the oil in a large skillet or Dutch oven set over medium heat. Add the pork chops and cook until they are browned, about 4 minutes per side. Transfer to a plate. Add the onions, garlic, pepper and remaining 1/2 teaspoon salt and cook, stirring frequently, until the onions are softened and lightly browned, about 15 minutes.
Add 2 tablespoons of reserved dredging flour to the onions and cook, stirring for 1 minute. Slowly whisk in the stock, mustard and maple syrup, stirring and scraping the pan well, until the mixture has come to a boil. Reduce heat to low and simmer for 20 minutes.
Return chops and any accumulated liquid to the pot and bring to back a simmer. Cook undisturbed until sauce has reached gravy consistency and a thermometer inserted into thickest portion of pork registers 140 degrees, about 5 to 8 minutes. Transfer to a platter. Let rest 10 minutes. Garnish with parsley and serve with mashed potatoes, rice or buttered noodles.
Meredith Deeds is a cookbook author and food writer from Edina. Reach her at meredithdeeds@gmail.com. Follow her on Instagram at @meredithdeeds.
Maple Mustard Smothered Pork Chops
Serves 4.
A comfort food classic, this version has a just a hint of sweet and sour thanks to the addition of Dijon mustard and maple syrup. This recipe must be made in advance. From Meredith Deeds.
1/3 c. sugar
1/3 c., plus 1/2 tsp. kosher salt, divided
4 (1-in. thick) bone-in pork chops
1/2 c. all-purpose flour
2 tbsp. vegetable oil
2 medium yellow onions, thinly sliced
2 cloves garlic, finely chopped
1/4 tsp. black pepper
3 c. chicken stock
2 tbsp. Dijon mustard
2 tbsp. pure maple syrup
2 tbsp. chopped parsley
Mashed potatoes, buttered noodles or rice, for serving
Directions
Mix 3 cups water, sugar and 1/3 cup salt together in a large bowl until dissolved. Place pork chops in brine mixture, cover and refrigerate for at least 1 hour or up to 4 hours. Remove chops from brine and pat dry with paper towels.
Dredge the chops in the flour, shaking off the excess. Reserve the leftover flour.
Heat the oil in a large skillet or Dutch oven set over medium heat. Add the pork chops and cook until they are browned, about 4 minutes per side. Transfer to a plate. Add the onions, garlic, pepper and remaining 1/2 teaspoon salt and cook, stirring frequently, until the onions are softened and lightly browned, about 15 minutes.
Add 2 tablespoons of reserved dredging flour to the onions and cook, stirring for 1 minute. Slowly whisk in the stock, mustard and maple syrup, stirring and scraping the pan well, until the mixture has come to a boil. Reduce heat to low and simmer for 20 minutes.
Return chops and any accumulated liquid to the pot and bring to back a simmer. Cook undisturbed until sauce has reached gravy consistency and a thermometer inserted into thickest portion of pork registers 140 degrees, about 5 to 8 minutes. Transfer to a platter. Let rest 10 minutes. Garnish with parsley and serve with mashed potatoes, rice or buttered noodles.
Meredith Deeds is a cookbook author and food writer from Edina. Reach her at meredithdeeds@gmail.com. Follow her on Instagram at @meredithdeeds.
