Maple Pork Chop Recipe
How to make sweet glazed pork chops with a maple mustard topping recipe
This tasty mustard and maple pork chop recipe has kindly been provided by Robin Donovan from her book Campfire Cuisine: Gourmet Recipes for the Great Outdoors. She suggests serving them with grilled sweet potatoes and a crisp green salad. We enjoyed ours at home with roast potatoes, peas, carrots and runner beans. Below is her camping cooking instructions for four servings and also how to make them at home in the comfort of your kitchen.
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A quarter cup of Dijon mustard
Two tablespoons balsamic vinegar
One teaspoon of salt
Half a teaspoon of pepper
One cup of maple syrup
Four boneless pork chops
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Mix the mustard, vinegar, seasoning and maple syrup in a large ziplock bag and mix together. Then put in the pork chops and seal. Marinate in a fridge (or cooler if camping) for about one hour or up to 24 hours.
Remove the chops from the marinade and transfer the remaining mixture to a small saucepan. Bring to the boil over a high heat, then reduce to medium and simmer for five minutes, stirring occasionally.
Whilst the glaze is cooking, grill the pork chops over a medium high heat for about seven minutes per side. Baste now and again with some of the marinade, until cooked through.
If at home then she suggests cooking the chops in a ridged grill pan or heavy skillet over a medium high heat on the stove top. Alternatively grill them for about 15 minutes until cooked through.
Plate up the meal and add the extra marinade over the top and serve straight away.
For our review of her book please see our campfire cuisine page.
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