Posted: January 23 2011 in RecipesMeat

4 x 1 ½ inch thick cut loin Pork Chops, bone in about 8 oz. each (240 gm)
2 tbsp grainy mustard (25 ml), divided
1 tbsp Pure by Christine Cushing Extra Virgin Olive Oil (15 ml)
1 tsp finely chopped fresh thyme (5 ml)
2 sprigs fresh sage, chopped
Coarse salt and freshly cracked black pepper
1 tbsp butter (15 ml)
1 small Granny Smith apple, peeled and diced (1/2 inch )
2 tbsp maple syrup (25 ml)
1 tsp tamarind paste (5 ml)
½ cup chicken stock (125 ml)

Preheat oven to 350° F.  Season the pork with salt and pepper. Rub with olive oil and chopped thyme and sage and all but 1 tsp. of the grainy mustard. Bake in a 350°F oven for 14-16 minutes – depending on thickness or until 160 D internal temperature with a meat thermometer.

Meanwhile, in a medium skillet melt butter on medium heat and cook the apple just until golden, about 6 minutes. Add the maple syrup, tamarind paste and chicken stock and simmer for 2-3 minutes, until slightly thickened. Add the 1 tsp. grainy mustard and season with salt and pepper.

Remove chops from oven and serve with sauce

Makes 4 servings

Prep time: 10 min
Cooking time: 20 minutes

Recipe from Christine Cushing’s website