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Maple Mustard Pork Chops

Posted Sep 22 2010 8:46am

Yesterday morning I woke up early (5:30) and worked on making the chocolate covered pretzels I am making for my girlfriend’s wedding favors. By 8:00am, I had made over 200 hundred pretzels and made dinner. When Anna woke up (again, after her early am feeding) I was ready for a run.

We ran about 5.5 miles. It was the perfect temperature! Around mile 3.5 my friend and neighbor Tracie texted us to see if we wanted to go to Starbucks! I was excited to have some motivation to finish the run and meet her and her 15 month old son, Jasper, there!

After walking home, Anna and I did some playing. She thought the ribbons I had cut for the pretzels were an absolute blast!!




This lasted for a while! Once we were done, we had quite a few slobbery cream ribbons. Luckily we decided to use only black. If I ever give you some chocolate covered pretzels with cream bows, you can assume they have been “kissed” by Anna!

Then we had to finish making dinner for Brady and our friends. I tried a new recipe inspired by Eating Well.

Maple Mustard Pork Chops

  • 3 T plus 2 T Dijon mustard, divided
  • 1/4 t. salt
  • 1/4 t. fpepper
  • 6 lean boneless pork chops, trimmed
  • 1 t. EVOO
  • 1/2 c. cider vinegar 3 T maple syrup

1. Combine 1 1/2 teaspoons mustard, salt and pepper in a small bowl. Rub all over pork.

2. Heat oil in a medium skillet over medium-high heat. Add the pork and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to a cutting board and cover with foil

3. While the pork is resting, heat vinegar in the skillet over medium-high heat. Boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in the remaining 1 tablespoon mustard and maple syrup. Bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 3 minutes. Add any accumulated juices from the pork to the sauce. Serve the pork topped with the sauce.



I served this with broiled asparagus and baked sweet potatoes. I had salad sweet potatoes and asparagus!

This seemed like a fall meal to me, even though it was 90 degrees here yesterday.

Also, I somehow forgot to add, thanks Mom for reminding me, that I used laughing cow mixed with the brie to lighten up the pasta! I will respost the recipe! xoxo

What fall foods or meals are you looking forward to?

I am excited about acorn squash!

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