Pork Karate Chops

6 Sep

I’m not much of a pork fan, but Kroger had a totally bodacious deal on them, so I’m learning to love them. Who am I to pass up a bodacious deal?!

I am, admittedly, Pinterest obsessed. This recipe seemed interesting enough, and it had a pretty pin photo, so I was sold. Plus, I’m a pretty giant fan of mustard in general, and that was a main ingredient, so it already had a point on the board for that.

For this recipe you’ll need:

1 Pkg Pork Loin Chops (the original recipe calls for chicken breast, so you could do the ol’ changeroo if you wanted to)
1/2 Cup Dijon Mustard
1/4 Cup Maple Syrup
1 Tablespoon Rice Vinegar
Salt and Pepper

  • Preheat oven to 450°
  • Place pork chops (or chicken) in a foil-lined, oven-safe pan
  • Mix dijon mustard, syrup and vinegar together until smooth
  • Cover pork/chicken with mustard mixture
    → Make sure you flip the pork/chicken to thoroughly coat both sides

 

  • Pop those babies in the oven!
    → I just had to watch my chops for this step. They ended up taking about 15 minutes to cook through, but they’re thin cuts.
    → About halfway through cooking, brush sauce mixture over the pork/chicken
  • Ta-done! That’s really all there is to this recipe. ‘Tis super easy. And tasty too! Marinating while cooking keeps the meat super tender.

We ended up scarfing down the chops before I could snap a completed picture, but they were yummy. I’m excited to try this recipe again with chicken, and Dave agreed it could be added to our growing dinner rotation.

 

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2 Responses to “Pork Karate Chops”

  1. FishinMommy September 6, 2012 at 10:55 PM #

    Though I’m not a fan of mustard…. These sound delicious. (and your pictures are pretty, too)

  2. Catherine September 7, 2012 at 9:29 AM #

    Dave doesn’t like mustard either, but he loved these! They don’t taste mustard-y at all 🙂

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