Recipes & Cooking Ideas
from Wisconsin artisans

Smoked Pork Chops with Maple Mustard Sauce

Contributor: Terese Allen

Maple syrup is outstanding with smoked meats, especially when accented by spunky mustard. Use a Dijon-style mustard or try one flavored with honey, cranberries, horseradish, or--guess what--maple syrup. The chops can also be cooked on the grill.

Ingredients:

• 2 teaspoons butter
• 1/4 cup minced onion
• 1/3 cup plus 2 tablespoons maple syrup, divided
• 1/3 cup apple cider vinegar
• 2 tablespoons flavored mustard, divided
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon liquid smoke (optional)
  
• 4 smoked pork chops, at least 3/4-inch thick

Preparation:

Melt butter in small skillet over medium-low heat. Add onions and saute until translucent.

Stir in 1/3 cup maple syrup, vinegar, 1 tablespoon mustard, Worcestershire sauce, and liquid smoke, if using. Whisk until smooth.

Simmer 6 to 8 minutes, stirring often. Keep warm. Meanwhile, line broiler pan with aluminum foil; heat broiler.

Trim excess fat from pork chops. Combine remaining 2 tablespoons maple syrup and 1 tablespoon mustard; brush half the mixture on one side of chops.

Broil meat, plain side down, 4 to 5 minutes. Turn chops, brush with remaining mixture, and broil until heated through, 4 to 5 minutes. Serve with the warm sauce. Serves 4.

Reprinted from: Hometown Flavor

Terese Allen is one of the Midwest's best-known cookbook writers and a collector of Wisconsin's ethnic food traditions. A former professional chef, caterer, and restaurant manager, she maintains her craft through teaching cooking classes. Allen is author of : Ovens of Brittany Cookbook, Fresh Market Wisconsin, Wisconsin Food Festivals, Hometown Flavor and Bountiful Wisconsin.   Her food column appears regularly in Wisconsin Trails Magazine, where she is a contributing editor. She can also be seen on-line at Taste of Wisconsin. Terese 's books are available on Wisconsinmade.com

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