Wednesday, March 10, 2010

Maple-mustard pork

Ok. This may be a "Fall" recipe. But it's amazing, and I just sort of made it up. And I'm so pleased with myself, I have to share.

Boneless pork chops, or pork loin, or something. I use thin cuts because I like how they cook.
Flour + salt + pepper
thyme (dried is fine)
one lemon
white wine vinager
grainy mustard (NO FRENCH'S WILL NOT WORK)
maple syrup, real strongly preferred
chicken or vegetable stock (I may have been using my homemade stock... but you can use whatever)
olive oil
1/2 small red onion, chopped

1. Dredge the pork (defrosted if it was frozen) in the flour +s+p. About 1/2-1 cup of flour should be enough depending on how much pork. You can opt out of dredging the pork, but it makes it brown up really nicely. Cook the pork in a skillet with some butter, until cooked through. Take it out of the skillet, and leave it aside for now.

2. Deglaze the skillet with something like 1 cup of broth, and a little bit of olive oil. Toss in the chopped onion, and let it simmer for a while. Make sure you get all the brown bits off the bottom.

3. While that's reducing... in a small bowl, add:
  • 1 big glob of mustard
  • 2 tbsp of vinegar
  • the juice of one lemon
  • something like 1/4 cup of maple syrup
  • a good sprinkling of thyme
4. Whisk together! Taste; if it is too sweet, add more vinegar or mustard. If it's too tart, add more syrup or some brown sugar. When your broth and onions are looking nice and thick, add the maple-mustard mix. Simmer until it's fairly thick.

5. Spoon over your pork, serve and enjoy.

Maple-mustard pork served with roasted squash with chickpeas and feta, and fresh bread. I meant to make steamed asparagus too, but I forgot. The bitterness would be a great complement, or a bitter greens salad....

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