Wednesday, June 1, 2011

Mustard Maple Pork

     I think mustard is one of the greatest condiments, so any recipe that uses a little mustard will be appealing to me. I love that it's so versatile! You can add it to chili, hot dogs, salads; the list goes on and on. This recipe is for pork, but you could easily use chicken.
     My favorite part of this pork is that it is sweet, tangy, and a little spicy. I had it as a salad the first night, and I'm thinking I might make a wrap with shredded carrots and spinach for lunch today.
     Sorry to take credit away from the inventor of this, but I can't remember where I found this recipe. It calls for pork chops. I accidentally thawed out pork roast, Stupid unlabeled bags in the freezer!, and didn't realize it until they were already thawed. It still came out fine.

4 Tbl maple syrup
4 Tbl Dijon mustard
4 tsp olive oil
salt and pepper
8 thinly sliced pork chops
Spinach leaves for salad
Balsamic vinegar or your favorite Vinegarette
  • In a small bowl, combine syrup, mustard, oil and salt and pepper to taste. Pour into a plastic bag.
  • Place pork in bag and shake to coat.
  • Cook (or grill)over med-high a couple minutes per side.
  • Toss spinach and dressing in a bowl and top with pork.

1 comment:

  1. I've been on a mustard kick recently. Last night, I did a honey-dijon chicken that was SO good! I love that you added maple! I'm sure this tasted lovely!


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