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2eclipsemaple pecan porkchops
Ingredients:
* 2 tablespoons spicy brown mustard
* 1/4 teaspoon pepper
* 2/3 cup maple syrup, divided
* 4 bone-in pork chops
* 1 tablespoon butter
* 1/2 cup unsweetened apple cider
* 1 cup pecan halves
Directions:
set the oven to 350 roast pecan haves for 5 minutes.
In a small bowl, combine the mustard, pepper and 2 teaspoons syrup. Lightly drizzle over both sides of pork chops.
In a large nonstick skillet, brown pork in butter over medium heat for 2-3 minutes on each side. Add apple juice. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender. Remove chops and keep warm.
Add pecans and remaining syrup to the skillet; cook and stir for 1-2 minutes or until blended. Serve with pork chops. Yield: 4 servings.
Ingredients:
* 2 tablespoons spicy brown mustard
* 1/4 teaspoon pepper
* 2/3 cup maple syrup, divided
* 4 bone-in pork chops
* 1 tablespoon butter
* 1/2 cup unsweetened apple cider
* 1 cup pecan halves
Directions:
set the oven to 350 roast pecan haves for 5 minutes.
In a small bowl, combine the mustard, pepper and 2 teaspoons syrup. Lightly drizzle over both sides of pork chops.
In a large nonstick skillet, brown pork in butter over medium heat for 2-3 minutes on each side. Add apple juice. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender. Remove chops and keep warm.
Add pecans and remaining syrup to the skillet; cook and stir for 1-2 minutes or until blended. Serve with pork chops. Yield: 4 servings.