Maple-Pecan Pork Chops

• 2 tablespoons spicy brown mustard
• 1/2 teaspoon pepper
• 1/2 cup maple syrup, divided
• 4 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
• 1 tablespoon butter
• 1/2 cup unsweetened apple juice
• 1 cup pecan halves

1. Mix mustard, pepper and 2 teaspoons syrup. Lightly drizzle over both sides of pork chops.
2. In a
3. , heat butter over medium heat. Brown pork chops 2-3 minutes on each side. Add apple juice. Reduce heat; simmer, covered, until a thermometer reads 145u0b0, 15-20 minutes. Remove chops; let stand 5 minutes, keeping them warm.
4. Add pecans and remaining syrup to skillet; cook and stir until blended, 1-2 minutes. Serve with pork chops.
5. Cool pork chops. Prepare maple sauce, but do not add pecans. Freeze pecans and pork chops with sauce in separate freezer containers. To use, thaw pecans; partially thaw pork chop mixture in refrigerator overnight. Heat through slowly in a covered skillet, turning occasionally, until a thermometer inserted in pork reads 165u0b0. Remove chops to a platter. Add pecans to sauce; serve with chops.

brown mustard, pepper, maple syrup, chops, butter, apple juice, pecan halves

Taken from www.tasteofhome.com/recipes/maple-pecan-pork-chops/ (may not work)