Maple-Pecan Pork Chops

1. 1

   Mix mustard, pepper and 2 teaspoons syrup. Lightly drizzle over both sides of pork chops.

2. 2

   In a

3. 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 145u00b0, 15-20 minutes. Remove chops; let stand 5 minutes, keeping them warm.

4. 4

   Add pecans and remaining syrup to skillet; cook and stir until blended, 1-2 minutes. Serve with pork chops.

5. 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 165u00b0. Remove chops to a platter. Add pecans to sauce; serve with chops.

* Per serving · 4 servings · Values may vary.

No additional tips available.