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breakfastideas |
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Thin ready-to-cook breakfast pork chops are wonderful for breakfast! This recipe is one of our favorites! Makes 2 servings.
4 thin-sliced pork chops
1/2 tsp cooking oil per fry pan
salt to taste
1/2 tsp per chop (a squirt) Annie's gluten-free mustard (honey flavor is great here)
1/4 cup pure maple syrup (more is OK too)
1. Spread a little bit of cooking oil on a non-stick frying pan with a paper towel. Heat on medium high (I use 8/10 on an electric stove).
2. Lay pork chops in a single layer on the cooking surface. Cook for about two minutes. Before you flip the chops over, sprinkle on some salt, squirt a dab of mustard on each chop and then pour on some maple syrup. Flip the pork chops over and heat another minute or two. Now you will have a sizzly sticky mess that tastes wonderful. Cook until the pork chops are no longer pink, but barely. Flip them over another time to spread around the now brown sticky sweet sauce.
If I have more than a pan-full of chops to make, cook up all the pork chops first until almost done without putting on the mustard and maple syrup. Set them aside as you cook up the rest. Then go back and do the sticky part, cooking them briefly with the mustard and maple syrup.
Don't overcook the pork. These are thinly sliced. It doesn't take long. If they are overcooked, they become tough.
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