Mustard Maple Pork Chops

While mustard and maple syrup may sound like an odd combination, if you're a lover of honey mustard, the recipe will definitely hit a sweet spot for you! The pork chops don't taste overly mustardy or mapley - they really just taste savory and a little hint of sweet. Its a strong and fantastic flavor that really complements the pork well. And trust me, these chops went faster than hotcakes!

Mustard Maple Pork Chops
5 pork chops (bone in for me)
3 tbsp maple syrup
3 tbsp american mustard
4 tbsp soy sauce
1/2 tsp cumin
1 tsp garlic powder
1/2 tsp paprika
1 tsp sesame oil

1. The night before, whisk together all ingredients in a casserole dish. Dip the pork chops to coat evenly, then arrange flat in the dish. Cover and refrigerate for at least 4 hours.
2. When ready to cook, rotate the pork chops in the marinade to re-coat all surfaces.
3. Heat 1 tbsp canola oil in a skillet or large frying pan. Make sure the oil is very very hot. When you drop a little marinade in the pan, it should hiss and spit.
4. Place the pork chops in the pan with the bones toward the center.  Cook for about 3-5 minutes, until you see the marinade caramelize and char a little. Turn over and sear.
5. If you have pork chops that are 1 inch thick or more, preheat your oven to 350. When you've finished searing all sides of the chops, place them in the oven to finish cooking the centers. I was able to just pan sear and cook the chops through.
6. After the pork chops are cooked through, allow them to rest on a plate for 5 minutes before serving.
7. If you would like extra sauce, deglaze the pan with a little cooking wine, and scrape out any inedible char. Pour in any leftover marinade and boil. Once it boils, turn it down to a simmer and reduce until thick enough to coat a spoon.