Maple Mustard Pork Chop Recipe

I’m so excited to be sharing this delicious and easy recipe from my dear friend Krista Ettles of Nourished and Whole! It’s the perfect pork recipe for fall.

Did you catch the article about our farm in Edible magazine a couple months back?

Well that was all thanks to Krista!

Last year we became online friends through Instagram until one day Krista popped in to see me at the Vancouver Farmers Market, where let’s just be honest, I likely talked her ear off. From there she became a real life friend and customer of the farm and it wasn’t long after, that Krista was given her first freelance writing opportunity with Edible. I’m so honoured that she chose to feature us in a magazine I’ve always read religiously.

Krista is a Chef, Cooking Instructor, Food Writer and Creator at Nourished and Whole. Her mission is to teach and inspire people to cook better at home and change the way we look at food.

Maple Mustard Pork Chops

2-4 bone in pork chops (depending on the size)

1/2 cup dry white wine

2 tbsp grainy mustard

2 tbsp maple syrup

4 tbsp unsalted butter, cut into 2 inch cubes

1/4 cup fresh parsley, minced

Remove your pork chops from the fridge and season them liberally with salt and pepper. Let sit on the counter for 15-30 minutes. Allowing the meat to come to room temperature will make for more even cooking.

Preheat your broiler. Place an oven rack in middle of the oven.

Heat a cast iron or oven proof pan on high heat. Place the pork chops in the pan (careful not to crowd or they will steam and you want to get a good browning of the meat) and sear for 3-4 minutes per side or until the chops have begun to brown. Place in the broiler and cook for 2-3 minutes per side depending on thickness, the internal temperature should read 145 F* or the meat should spring back when touched in the middle. Remove the pan from the oven and place the pork chops on a plate or cutting board to rest.

Place your pan back on your stove at medium heat (the pan will be hot from the broiler so be careful and use an oven mitt). Add the white wine and deglaze the pan by scraping the bottom with a wooden spoon. Once the wine has reduced slightly, about 2 minutes or so, add the mustard and maple syrup. Stir until combined. Season with salt and pepper and turn off the heat. Add the butter and stir until melted. Place the pork chops back in the pan and turn until coated with the sauce.

To serve, place pork chops on a platter and drizzle with the remaining sauce and sprinkle with parsley.

Serves 4.

Krista Ettles

For more recipes and all things cooking, follow her on Instagram @kristaettles or visit her website at www.nourishedandwhole.com