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Vermont Pork Chops
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2 tablespoons maple syrup

2 tablespoons brown sugar

2 tablespoons Dijon mustard

2 6-ounce boneless butterflied pork chops

Vegetable oil spray

Salt and freshly ground black pepper

Mix maple syrup, brown sugar and mustard together and set aside.

Remove visible fat from pork. Heat a small nonstick skillet over medium-high heat. Spray with vegetable oil spray.

Brown pork two minutes on one side, turn and salt and pepper the cooked side. Flip the meat and brown second side for two minutes.

Lower heat to medium, cover with a lid and cook 2 minutes or until the pork is cooked through. Remove to a plate.

Add sauce to the skillet and heat several seconds, scraping up any brown bits in the skillet. Serve pork with sauce spooned on top.


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