Food Swings: Maple Mustard Glazed Pork Chops
By Jacob Mathias
Hello, fellow eaters. I know I offer a lot of pork recipes your way, but it’s my birthday this week so I’m going to go ahead and bring you another one. Pork is probably the most delicious and satisfying of all the major meats, and it can be cooked about a million different ways so there’s a lot options for just about every taste.
This week, we’re going to use an oft- forgotten function of your oven: the broiler. Most people don’t use the broiler for much other than soring excess baking pans, but today we’re going to use it to make a wonderful glazed pork chop that’s going to be super juicy.
You will need:
2 5-ounce boneless pork chops
2 tsp. kosher salt
2 tsp. chili powder
1 tbsp. real maple syrup
1 tbsp. horseradish deli mustard
1 tbsp. apple cider vinegar
1 tsp. black pepper
Preheat your broiler to high and move top oven rack to second row.
Season the pork on both sides with chili powder and salt. In a small bowl, whisk together syrup, mustard, vinegar and pepper. Using a basting brush, mop both sides of chops with the syrup glaze.
Place chops on a greased broiler pan and place in oven. Remove from oven every 3 minutes, flip chops and reapply glaze. Do this 4 times.
Remove from oven and rest for 3-5 minutes before slicing into chop.
Serve with roasted corn and some bitter greens such as braised kale or broccoli rabe, and some lightly- friend potato and apple slices.
And remember, Live to Eat!