This is a riff on a recipe my Aunt Laurel gave me, I didn’t quite have all of the ingredients for hers, and decided to improvise a bit.rnrnIt came out with a tangy / spicey flavor, and I would definitely make it again.
I figured if I was going to improvise on the recipe, I'd try to add a little more tang and spice to it. I started by slowly adding mustard to the base sauce to layer in the tangy flavor, and then started developing the spice with red pepper flakes and chipolte powder. The chipolte powder really helps give it an extra kick and a very subtle smokey flavor.
- Maple Syrup - 1/4 Cup
- Red Pepper Flakes - 1/2 Teaspoon
- Water - 1/4 Cup
- Yellow Mustard - 1 1/2 Teaspoons
- Honey Mustard - 1 Teaspoon
- Salt - To taste (I used about 1/2 Teaspoon)
- Balsamic Vinegar - 1 Table Spoon
- Chipolte Powder - 1/2 Teaspoon
- Pork Chops - 4
- Heat some oil in a pan on medium - high
- Rinse the pork chops then pat them dry
- Season the pork chops with salt and pepper
- Cook pork chops in pan for about 2 minutes per side until they appear brownish.
- Meanwhile, wisk all of the remaining ingredients in a bowl
- Lower heat to Low/Medium
- Pour in sauce and cover pan for 10 minutes.
- Make sure sauce is not boiling, and simply simmaring.
- Cook on low for 15-20 more minutes until desired tenderness.
Note: Keep an eye on the sauce and your heat, due to the sugars in the sauce it will carmalize/burn quickly if not attened.