"Is this ever a winner! I followed the recipe except for substituting organic ..."More
Ingredients
- 1 large orange sweet potato, unpeeled (1 large = about 1 lb)
- 1/4 cup maple-flavored syrup
- 3 tablespoons Gulden's® Spicy Brown Mustard
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 4 boneless loin pork chops, 1/2 to 3/4 inch thick (4 chops = 1 lb)
- 1 tablespoon Fleischmann's® Original Spread-tub
Nutrition Information*
| Serving Size | 4 servings (1 chop and potato piece each) |
| Calories | 268 |
Directions
- Cut potato in half lengthwise and then crosswise. Place on microwave-safe plate. Cover with plastic wrap. Microwave on HIGH 5 minutes or until fork can pierce flesh.
- Meanwhile, combine syrup, mustard, oregano and salt in small bowl. Spread 1/3 mustard mixture on one side of pork chops. Melt Fleischmann's in 12-inch skillet over medium-high heat. Add pork chops, mustard-side down. Spread another 1/3 mustard mixture over other side of chops. Cook 5 minutes, turning once.
- Reduce heat to medium-low. Place potato pieces around chops. Spoon remaining mustard mixture over potatoes; cover. Cook 8 to 10 minutes or until pork is slightly pink in centers (160°F). Spoon remaining juice from skillet into small bowls for serving with chops and potatoes.
Cook's Tips
Two medium sweet potatoes (about 8 oz each) may be substituted for the 1 large potato. Just cut in half lengthwise and microwave same time.
| Nutrition Information | close | |
| Amount per Serving | ||
| Calories | 268 | |
| % Daily Value* | ||
| Total fat | 7 g | 11% |
| Saturated fat | 2 g | 9% |
| Cholesterol | 56 mg | 19% |
| Sodium | 339 mg | 14% |
| Carbohydrate | 27 g | 9% |
| Dietary fiber | 2 g | 9% |
| Sugars | 9 g | 1% |
| Protein | 22 g | 45% |
| Vitamin A | 259% | |
| Vitamin C | 17% | |
| Calcium | 3% | |
| Iron | 7% | |
About our Nutrition Information
You have successfully submitted your rating or review for this recipe. If you submitted a review, please note that it might take up to 72 hours for your review to appear on our site.
Is this ever a winner! I followed the recipe except for substituting organic maple syrup for the flavored stuff and real butter for the margarine. It was wonderful! I think I left the heat a little too high, because there was no remaining sauce, it all carmelized to the skillet. However, I scraped it up pretty easily with the spatula and put it on the chops and potatoes and it was delicious too, with just a hint of smoky. I foresee more pork chops hitting my grocery cart in the future!
I gave it 4 stars, my wife 3 (see "our" rating). As some of the other female reviewers noted, the oregano was a bit much. I think if it were reduced by half the dish would be better. Definitely a recipe that needs to be "tweaked" to individual tastes. The side(s) also make a big difference. Still, it was easy to make, tasty, required few ingredients and clean-up so we will make it again with a couple of minor changes.
I loved this recipe so much I created it twice in one week! The 1st time I made the Maple Mustard Pork Chops with long grain rice and a side salad. The 2nd time I made the pork chops with baked potatoes. The Maple Mustard mixture made the dishes extra special. In fact, I doubled the mixture, drizzling part of the extra portion on the pork chops and the remainder on the rice and potatoes. It is now a family favorite!
I'm learning to do a little cooking in my old age. Tried this recipe and it turned out very well. I used a 10" iron skillet which handled two pork chops and two sweet potatoes very well. Added red cabbage for a veggie and had a nice dinner.
Let me begin by saying that my husband devoured this dish! He was a huge fan of the sweet potatoes. The recipe was easy to follow and the ingredients were readily available when I went to pick them up. {One note: the only Fleischman spread that my local grocery store carried was their Olive Oil Spread with Sea Salt, so that is what I used.} I liked that the recipe resulted in a hearty and comforting meal in less than half an hour. I would caution home chefs to pay attention to the pork chops as they are searing - I walked away for a few minutes and came back to slightly burnt pork chops! Still, they turned out nicely. I would probably season my pork chops more next time, but overall, the dish was a good one. I had never done a maple-mustard combination before and was pleasantly surprised.
Yummy maple-mustard sauce is a great compliment to pork chops. Although this dish, as is, wasn't to my exact liking, I do feel it could be brought from fair to very tasty by simply changing a couple of quick things. Firstly, the recipe calls for you to smother the pork chops before cooking. I would prefer to sear the pork chops in the skillet over high heat in Fleischmann's Original Spread. Once browned, I would add the potatoes and sauce and cook, as instructed, covered, and over medium-low heat for 8-10 minutes until the pork is tender. This process makes for juicier chops and the sauce will enhance rather than take over. The maple and mustard will take a nice backseat to the taste of the actual pork and the chops will have a lovely brown caramelized color rather than beige and boring. I might also add saut?ed apples although this was add a few minutes to an otherwise very fast and easy to make recipe.
next to ingredients in our recipes.
