Sunday Supper: Maple Mustard Pork Chops with Baked Apples

In an attempt to continue to expand my culinary horizons, I’m challenging myself to try a new recipe each week.
I’ll relate my triumphs and failures here, just in time for your Sunday supper. food collage

A few weeks ago I posted a recipe for a cider-sauce pork chop; I planned to wait a bit before sharing another pork chop recipe… but alas, many of my dinner decisions depend on what happens to be in the freezer and the pantry. This recipe for Maple Mustard Pork Chops only needed ingredients that were in my pantry (and likely yours, too), the preparation for the entire meal took less than half an hour, and lordy, but it was delicious.  Halfway through cooking the pork chop I decided to try some sort of baked apple concoction, and I highly recommend the addition.

The glaze tastes much more complex than it is—the sweetness of the syrup and the tang of the mustard and the heat of the garlic combine in weird and wonderful ways. Absolutely delicious–I think I’m going to try using this glaze as a salad dressing sometime. But that’s a concoction for another day—as for today, we’re making pork chops.

Here’s what you need: maple.mustard.pork.chop.ingredients

  • Pork chops, bone in, approximately 1/2 inch to an inch thick. One per person.
  • 2 tbsp maple syrup
  • 2 tbsp Dijon course-ground mustard (I used Grey Poupon)
  • 1 tsp garlic paste or minced garlic (I used minced garlic)
  • salt and pepper to taste
  • one apple per person

Here’s what you do:

  • Coat a broiler pan or large skillet with olive oil, preheat pan and oven to 375 degrees
  • Prepare pork chops by sprinkling each side with salt and pepper
  • Place chops in preheated pan and broil for 8-9 minutes per side
    • {meanwhile…}
  • Mix your glaze: in a small bowl combine syrup mustard and garlic, set aside


  • Wash and core your apples (leaving fruit as intact as possible), place in a bowl, cover and microwave for 3-4 minutes, or until tender

    • {now back to the oven}
  • When the chops are done, spread each with the glaze and slide back into the oven for 2-3 minutes, until the glaze is bubbly


  • Plate the chops, leaving the remaining glaze in the pan
  • Chop the baked apples into largish pieces (fourths or sixths) and stir them and any apple juices in the bowl into the pan with the remaining glaze, put the pan with apples back in the oven for 2-3 minutes, until glaze is bubbling

  • Voila! I’d suggest a leafy green salad with some sort of vinegary dressing to offset the tartness of the chops and the sweetness of the apples.