Pork Chops W Mustard And Maple Syrup

• 1 1/2 teaspoons plus 1 tablespoon Dijon mustard, divided
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 2 boneless pork loin chops, (8 ounces), trimmed of fat
• 1 teaspoon canola oil
• 1/4 cup cider vinegar
• 2 tablespoons maple syrup
• 1 1/2 teaspoons chopped fresh sage, or 1/2 teaspoon rubbed dried sage

1. Combine 1 1/2 teaspoons mustard, salt and pepper in a small bowl. Rub all over pork.
2. Heat oil in a medium skillet over medium-high heat. Add the pork and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to a plate and cover with foil.
3. While the pork is resting, heat vinegar in the skillet over medium-high heat. Boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in the remaining 1 tablespoon mustard and maple syrup. Bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 3 minutes. Add any accumulated juices from the pork to the sauce, along with sage. Serve the pork topped with the sauce.

mustard, kosher salt, freshly ground pepper, pork loin chops, canola oil, cider vinegar, maple syrup, fresh sage

Taken from www.epicurious.com/recipes/member/views/pork-chops-w-mustard-and-maple-syrup-51557981 (may not work)