A few weeks ago we got some great thick cut pork chops from the farmers market. After thinking long and hard about what would go well with them it finally came to me…maple syrup. Once the chops have been marinated and fried up they become really juicy and tender. Paired with this creamy pan sauce you've got an awesome dinner.
- 4 thick cut pork chops
- 1/3 cup of maple syrup
- 3 tsp of dijon mustard
- 1/3 cup of cream
- 1/3 cup of chicken stock
- 3 tbsp dry vermouth
- 2 shallots finely sliced
- 2 tbsp chopped sage
- Salt and pepper
Method:
1. Marinate the pork chops overnight in the fridge with the maple syrup, dijon mustard and chopped sage
2. In a non stick pan over medium heat fry the pork chops for 4-5 minutes on each side or until the middle reaches a temperature of 160 degrees and let it rest for 10 minutes
3. In the same pan fry the shallots until soft then add in the remaining marinade and simmer for 2 minutes on medium-low heat. Add the cream and chicken stock and simmer for another 4-5 minutes until the sauce reaches your desired thickness
4. Serve the pork chops with the pan sauce
Enjoy!
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