Pork Chops with Maple-Pecan Sauce
Submitted by ozapril
Thin-pounded pork chops coated in Dijon mustard and ginger-flour, pan-seared and finished with a maple syrup and toasted pecan sauce. Quick weeknight dinner in 35 minutes.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minPounding these pork chops thin is the move that makes everything work. At ¼ inch thick, they sear in 3 minutes per side and stay juicy instead of drying out the way thick chops sometimes do over high heat.
The coating is a smart layer system. Dijon mustard goes on first, adding tang and acting as glue for the ginger-spiked flour dredge. That flour creates a light crust that browns beautifully in the hot skillet and gives the maple syrup sauce something to grip onto.
The sauce is dead simple: maple syrup and toasted pecans spooned over the seared chops, then covered and simmered for 4 minutes. The syrup thins slightly from the pan juices, glazes the pork, and the pecans toast a bit more in the residual heat. The ginger in the flour dredge keeps everything from being too sweet.
Kitchen Tips
- Pound evenly. Uneven thickness means thin spots overcook while thick spots stay raw. Use plastic wrap on both sides to prevent tearing.
- Don’t skip the Dijon. It adds acidity that balances the maple sweetness and helps the flour stick.
- Toast the pecans first. Raw pecans in the sauce taste flat. A quick toast in a dry pan brings out their oils and crunch.
- Use real maple syrup. Pancake syrup is mostly corn syrup and won’t give you the same depth of flavor.
Variations
- Apple cider glaze: Replace maple syrup with 3 tablespoons apple cider reduced to a syrup for a tarter finish.
- Walnut swap: Use toasted walnuts instead of pecans. Slightly more bitter, which pairs well with the mustard.
- Bone-in chops: Skip the pounding and use bone-in chops. Increase the sear time to 5 minutes per side and simmer a few minutes longer.
Ingredients
Directions
Trim excess fat from chops.
Place between 2 sheets of heavy-duty plastic wrap and flatten to ¼ inch thickness with mallet or bottom of saucepan.
Spread mustard on both sides of chops.
Combine flour and ginger; stir well.
Dredge pork chops with flour mixture.
Coat a large nonstick skillet with vegetable spray.
Add oil, and heat over medium -high heat.
Cook chops 3 minutes on each side or until nicely browned.
Combine maple syrup amd pecans; spoon over pork chops.
Cover and simmer 4 minutes or until chops are tender.
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