Recipe: Kozlik's Maple Mustard Pork Chops
We've said it before and we'll say it many times again...sweetness + pork = magic. That's why we've come together with our friends at Kozlik's to bring you this magical pork chop recipe with Kozlik's Amazing Maple Mustard.
So grab a jar of this amazing mustard, and whip up this restaurant-quality dish in less than 30 minutes!
2 heritage breed pork chops
1 tsp kosher salt
1 tsp fresh ground pepper
1 tbsp vegetable oil (we use avocado oil)
3 garlic cloves, crushed
1 shallot, roughly chopped
2 tbsp liquor (we use Dry Marsala but you can use brandy or wine too)
1 tsp Worcestershire Sauce
1/2 cup low sodium chicken stock (or make your own stock with Sunday Farms pasture raised chicken soup bones)
1 tbsp lemon juice
2 tbsp Kozlik's Amazing Maple Mustard
1 tbsp unsalted butter (ideally 100% grass-fed)
4-6 sprigs fresh thyme
Sprinkle salt onto pork chops 1 to 4 hours prior to cooking. Let chops come to room temperature for about 30 minutes prior to cooking. Season with pepper and set a cast iron pan on the stove on medium heat.
Heat the oil in the pan. When pan is hot, sear the fat cap of the chops to render and add some extra oil to the pan. Do this one chop at a time, then sear both chops for about 2 minutes per side. Transfer chops to a plate to rest, cover loosely with foil.
Reduce temperature to low. Saute the shallot for a couple minutes or until lightly browned. Add garlic and saute for a couple minutes.
Add the liquor and deglaze the pan with a wooden spoon. Continue to stir until the liquid is reduced by half, then add the chicken stock. Reduce liquid by half again. Add in any juices from the plate where pork chops are resting. Add the Worcestershire sauce, lemon juice, and Kozlik's Amazing Maple Mustard. Stir to combine into a thick sauce.
Add the butter and fresh thyme and stir to combine. Add the pork chops to the pan and coat in the sauce with a spoon. Transfer to plates to serve.