February 29th: Vermont Pork Chops

Why Vermont? No idea. Maybe the maple syrup. Mine's from Quebec though. Maybe I should re-title Quebec Pork Chops. I pulled this recipe out of the Ottawa Citizen a few weeks back. To quote the article, "The sauce is great with pork, ham, turkey or chicken. Warm it on its own and serve with any of these cooked meats or use it as a dipping sauce. It can be served hot or at room temperature."


I've never seen Olivia eat so much pork, let alone ask for seconds and thirds. Amazing what a whole lot of sugar will do:


Vermont Pork Chops


2 tablespoons maple syrup
2 tablespoons brown sugar
2 tablespoons Dijon mustard
vegetable oil
2 pork chops
salt and freshly ground black pepper, to taste


Mix together maple syrup, brown sugar and mustard, and set aside. Heat oil in a skillet over medium heat. Brown pork chops 2 minutes, turn, and salt and pepper the cooked side. Brown second side 2 minutes. Cover with a lid and cook 2 minutes or until pork is cooked through.


Remove to a plate. Add sauce to skillet and heat several seconds, scraping up any browned bits. Serve pork with sauce spooned over top.


Makes 2 servings.

Served with boiled potatoes and Dijon Brussels Sprouts.