Happy Halloween! Tonight I’ll be making this frightfully good stuffed pumpkin!
But today I’m sharing with you an excellent recipe I made earlier this week. This pork is fantastic. The sauce is sweet and a little tangy and makes every bite of pork divine. So to be honest I’m not very comfortable cooking meat. Back in college/grad school I did on occasion call my vegetarian sister to ask silly questions about how to cook meat. I’ve had a lot more practice cooking vegetarian meals since that’s what I serve for church events and for my vegetarian friends/family. But I’m slowly overcoming my nervousness about cooking meat, and this is a delicious recipe. I’ll definitely be making this again. The original recipe is for making it in a slow cooker, but I decided to make it all in a pan since it’s all cooked before going in the slow cooker anyway.
Adapted from Eat, Live, Run
- 4 large bone-in pork chops
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Tbsp vegetable oil
- 1 large onion, diced
- 6 Tbsp pure maple syrup
- 4 Tbsp dijon mustard
- 1/2 cup cider vinegar (white vinegar is fine too)
Heat oil in a large skillet over medium high heat. Season the pork chops on the first side with salt and pepper. Place seasoned side down in the hot skillet (it should sizzle when placed in the pan), season the other side. Sear the meat for about 2-3 minutes on each side. Once you put the pork in the pan, make sure not to move them so they get nice and brown before you flip them. Once you have a nice sear on the pork, remove them from the pan.
Add the chopped onion to the pan and sauté for a few minutes over medium heat until softened. Add the remaining ingredients and mix well. Add the pork back to the pan and simmer covered for about 10 minutes. Remove the lid and flip the pork and let simmer for about 10-15 minutes or until the pork is cooked through.