Man-Pleasing Chicken" (super easy and always a hit). So, I got to thinking-- what if I picked up some fresh pork chops and used the same sauce?
These are boneless pork chops. I like to cut shallow "slits" along the side, which prevents the chops from buckling. Using an oven-proof skillet, I put a little bit of olive oil in a non-stick pan. The chops were patted dry, then seasoned with kosher salt & fresh cracked pepper. On medium-high heat, I seared them until lightly golden brown-- about 3 minutes. (The oven was preheating to 425F.)
I removed the chops onto a plate, and covered them with foil.
I used a little bit of chicken broth to thin the sauce out a little bit-- just under 1/4 cup, I would say.
As a side-dish, I pressure-cooked some Yukon Gold potatoes that I then baked, per one of my first posts (with my old point-and-shoot camera) for Crash Potatoes. The whole meat took, start to finish-- 45 minutes.
TASTING NOTES: Remember how I said I thought the Dijon mustard had a bit of a bite? Once the sauce reduced, the mustard became milder. Next time, I won't add that extra maple syrup. The end result was a sweet and savory glaze. This reminds me of the Cider Glazed Boneless Pork Loin Chops that I've made a few times. Only, this is much easier. Could you skip searing the chops, and just pour sauce on the raw pork chops? Yes, I think you could. It would save about four minutes. I'll stick to searing first, because that's how I usually roll with a frying pan.
So, there you have it. "Man-Pleasing Chicken" morphs into Family Pleasing Pork. Here's the recipe: